• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

This pizza-dough recipe is one of our favorites and comes from Chris Bianco of Pizzeria Bianco, in Phoenix. But in a pinch, you can use two pounds of frozen store-bought pizza dough, thawed, instead. Either way, make and serve these pizzas one at a time.

• 1 envelope (2 1/4 teaspoons) active dry yeast
• 2 cups warm water (105 degrees to 115 degrees)
• 5 cups unbleached all-purpose flour, plus more for dusting
• 2 teaspoons coarse salt
• Extra-virgin olive oil, for bowl
• Unbleached all-purpose flour, for dusting
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 pound fresh ricotta
• 1 pound fresh salted mozzarella, thinly sliced
• 1/4 cup finely grated Parmesan (1 ounce)
• 2 medium yellow zucchini, trimmed and thinly sliced lengthwise
• 32 zucchini blossoms, stems and stamens removed, halved lengthwise
• Coarse salt and freshly ground pepper
• 4 eggs, optional
• 1/4 cup packed fresh basil or oregano leaves, torn if large
• Red-pepper flakes, for serving

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