Walnut Pesto and Zucchini Pizza

Puree walnuts, Parmesan, 1/3 cup oil, cream, and salt in a food processor until smooth.
Place a pizza stone under the broiler; heat for 30 minutes. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10 cm circle about 1/2 cm thick, leaving a crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about 3 mm thick; transfer to a semolina-dusted pizza peel. Spread walnut sauce over dough and distribute a quarter each of the zucchini, cheese, and squash blossoms, if using; drizzle with oil. Slide pizza onto stone; bake until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot with fresh basil leaves and chili oil or flakes

This recipe is an excerpt from the cookbook "To keep, to cook, to bake". You'll find all recipes here. Purchase the original book for more recipes like this.