yields 2 flatbreads
- 2 naan breads
- 2 T cream cheese
- 2 garlic cloves
- 6 squash blossoms
- 6 Ciliegine Mozzarellas (mozzarella balls about the size of a cherry) sliced in half
- 1 medium zucchini mandolined
- 1 medium yellow squash mandolined
- maldon salt, balsamic vinegar
Place pizza stone in oven, pre-heat oven to 425°F. Meanwhile, assemble flat breads. Spread cream cheese on each naan bread. Microplane both garlic cloves; divide garlic, and spread evenly on to cream cheese on each bread. Season with salt and pepper. Place zucchini and yellow squash slices evenly on breads, covering all of the cream cheese. Scatter mozzarella halves on bread, 6 on each naan. Remove stamen (pollen stalk inside the middle of the flower) and discard; the stamen is bitter. Place 3 blossoms on each flat bread. Pull hot pizza stone out of the oven and place both flat breads on stone. Put in oven and cook until edges are browned and cheese is bubbling. Drizzle with balsamic vinegar, and finish with a sprinkle of maldon salt.
beer: Witbier. The high carbonation of a witbier contrasts the creaminess of the mozzarella and white sauce. An effervescent wit is a great accompaniment to this meal. Some beers to look for: Allagash White, Cisco Grey Lady, Dogfish Head Namaste.