Pizza Romana With Stuffed Zucchini Flowers

Imperial June 3, 2026June 3, 2026

Quick Recipe Version (TL;DR)

Yield: 2 thin 12-inch pizzas, 4 servings
Prep Time: 35 minutes
Cook Time: 18 minutes
Total Time: 2 hours 10 minutes

Quick Ingredients

Dough: 300g Italian 00 flour or bread flour, 190g lukewarm water at 95°F, 3g instant yeast, 6g fine sea salt, 10g extra-virgin olive oil.
Topping: 12 zucchini blossoms, 225g whole-milk low-moisture mozzarella, 6 oil-packed anchovy fillets, 30ml extra-virgin olive oil, 1/2 teaspoon freshly ground black pepper.
For shaping: 2 tablespoons semolina flour or fine cornmeal, plus a little flour for dusting.

Do This

1. Mix flour, water, yeast, salt, and 2 teaspoons olive oil into a shaggy dough; knead 6 to 8 minutes until smooth.
2. Cover and let rise at room temperature for 75 to 90 minutes, until puffy and nearly doubled.
3. Heat oven to 500°F with a pizza stone, steel, or inverted sheet pan inside for at least 45 minutes.
4. Clean 12 zucchini blossoms; stuff each with a small mozzarella stick and 1/2 anchovy fillet, then twist gently closed.
5. Divide dough in half and roll each piece into a very thin 12-inch round or oval.
6. Top each pizza with olive oil, shredded mozzarella, 6 stuffed blossoms, and black pepper.
7. Bake one pizza at a time for 8 to 9 minutes, until the crust is crisp, the cheese is melted, and the blossoms are tender.

Why You’ll Love This Recipe

Delicate but deeply savory: Mild zucchini blossoms, creamy mozzarella, salty anchovy, and black pepper create a beautifully balanced Roman-style white pizza.
Thin, crisp crust: The dough is rolled thin for a light, crackly bite rather than a thick, bready base.
Restaurant-worthy, home-cook friendly: No special shaping skills are needed; a rolling pin and a hot oven do most of the work.
Perfect for summer: Zucchini flowers are seasonal, tender, and elegant, making this pizza feel special without being fussy.

Grocery List

Produce: 12 fresh zucchini blossoms.
Dairy: 225g whole-milk low-moisture mozzarella.
Pantry: Italian 00 flour or bread flour, instant yeast, fine sea salt, extra-virgin olive oil, oil-packed anchovy fillets, semolina flour or fine cornmeal, freshly ground black pepper.

Full Ingredients

For the Roman-Style Thin Pizza Dough

300g Italian 00 flour or bread flour, about 2 1/3 cups, plus more for dusting
190g lukewarm water, about 3/4 cup plus 1 tablespoon, at 95°F
3g instant yeast, 1 teaspoon
6g fine sea salt, 1 teaspoon
10g extra-virgin olive oil, 2 teaspoons

For the Stuffed Zucchini Flowers and Topping

12 fresh zucchini blossoms, about 85g total
225g whole-milk low-moisture mozzarella, 8 ounces total
6 oil-packed anchovy fillets, drained and cut in half to make 12 pieces
30ml extra-virgin olive oil, 2 tablespoons, divided
1/2 teaspoon freshly ground black pepper, divided

For Shaping and Baking

2 tablespoons semolina flour or fine cornmeal, for the peel or baking parchment
1 to 2 tablespoons flour, for dusting the counter

Pizza Romana With Stuffed Zucchini Flowers – Closeup

Step-by-Step Instructions

Step 1: Mix the dough

In a medium mixing bowl, combine 300g flour and 3g instant yeast. Add 190g lukewarm water and mix with a wooden spoon or your hand until no dry patches remain. Sprinkle in 6g fine sea salt and add 10g olive oil, then mix again until the dough looks shaggy and slightly sticky.

If using a stand mixer, mix with the dough hook on low speed for 1 minute, then on medium-low speed for 5 minutes. If mixing by hand, turn the dough onto a lightly floured counter and knead for 6 to 8 minutes. The dough should become smoother, elastic, and only lightly tacky. If it sticks aggressively, dust with 1 teaspoon flour at a time; avoid adding too much, because a softer dough gives a better crust.

Step 2: Let the dough rise

Lightly oil a clean bowl with a few drops of olive oil. Place the dough in the bowl, turn it once to coat, and cover tightly with a lid, plastic wrap, or a damp clean towel. Let it rise at room temperature, ideally 72°F to 75°F, for 75 to 90 minutes, until puffy and nearly doubled in size.

For a more developed flavor, you can instead refrigerate the covered dough for 18 to 24 hours after a 30-minute room-temperature rest. Bring it back to room temperature for 60 minutes before shaping.

Step 3: Heat the oven very hot

Place a pizza stone, pizza steel, or inverted heavy rimmed baking sheet on the middle rack. Heat the oven to 500°F for at least 45 minutes before baking. A long preheat is important for this style of pizza because the crust is thin and needs quick, intense heat to become crisp before the toppings overcook.

If your oven only reaches 475°F, use that setting and bake each pizza for 1 to 2 minutes longer. If using convection, set the oven to 475°F convection and begin checking the pizza after 7 minutes.

Step 4: Prepare and stuff the zucchini blossoms

While the dough rises and the oven heats, prepare the blossoms. Gently open each zucchini flower and pinch out the stamen or pistil from the center. Brush away any dirt with a dry paper towel. Avoid rinsing unless absolutely necessary; if you do rinse them, pat them very dry so they do not make the pizza soggy.

Cut the mozzarella into two portions: shred or finely tear 140g for the pizza bases, then cut the remaining 85g into 12 small sticks. Place 1 mozzarella stick and 1 anchovy piece inside each blossom. Gently twist the petal tips closed around the filling. If a blossom tears, do not worry; simply fold the petals around the cheese and anchovy as best you can.

Step 5: Divide and roll the dough thin

Turn the risen dough onto a lightly floured counter and divide it into 2 equal pieces, about 250g each. Shape each piece into a loose ball and let the dough rest, covered, for 10 minutes. This short rest relaxes the gluten and makes rolling easier.

Working with one dough ball at a time, roll it into a very thin 12-inch round, oval, or rustic rectangle. Aim for about 1/8 inch thick in the center, with slightly thicker edges. Roman-style thin pizza should not have a large puffy rim, so roll gently but confidently all the way toward the edges.

Step 6: Top the first pizza

Sprinkle a pizza peel or a sheet of baking parchment with 1 tablespoon semolina flour or fine cornmeal. Transfer the first rolled dough onto it. Brush the surface with 1 tablespoon olive oil, leaving a 1/2-inch border. Scatter half of the shredded mozzarella, about 70g, over the dough.

Arrange 6 stuffed zucchini blossoms over the pizza, spacing them evenly. Grind 1/4 teaspoon black pepper over the top. Keep the toppings light; the beauty of this pizza is its delicate balance and crisp crust.

Step 7: Bake until crisp and lightly blistered

Slide the pizza onto the hot stone, steel, or inverted baking sheet. Bake at 500°F for 8 to 9 minutes, until the crust is crisp at the edges, the underside has golden brown spots, the mozzarella is melted, and the zucchini blossoms are tender with lightly browned petal tips.

If baking on parchment, leave the parchment under the pizza for the first 4 minutes, then carefully pull it out with tongs so the crust can finish directly on the hot surface. If the edges brown too quickly before the center is crisp, lower the oven temperature to 475°F for the second pizza.

Step 8: Finish, slice, and repeat

Transfer the baked pizza to a wooden board and let it rest for 2 minutes. This helps the cheese settle so the slices stay neat. Repeat the topping and baking process with the second dough round, using the remaining 1 tablespoon olive oil, 70g shredded mozzarella, 6 stuffed blossoms, and 1/4 teaspoon black pepper.

Slice each pizza into 4 pieces and serve warm. The best bite has crisp crust, melted mozzarella, a soft zucchini blossom, a salty anchovy center, and a gentle peppery finish.

Pro Tips

Dry mozzarella is key: Low-moisture mozzarella is easiest for home ovens. If using fresh fior di latte, slice it and drain it on paper towels for at least 45 minutes before using.
Be gentle with blossoms: Zucchini flowers bruise and tear easily, but small tears are fine. Once they bake into the cheese, they still look and taste lovely.
Do not overload the pizza: A thin Roman-style crust needs a light hand. Too much cheese or oil can make the center soft instead of crisp.
Use the hottest safe oven setting: A fully preheated stone or steel gives the crust the best texture in a standard home oven.
Check the underside: The pizza is ready when the bottom has golden brown spotting and feels firm when lifted with a spatula.

Variations

No anchovy version: Replace the anchovy pieces with 12 small capers or tiny strips of oil-cured black olive for a salty vegetarian-friendly flavor.
Fresh zucchini ribbon pizza: Add 1 small zucchini shaved into thin ribbons. Toss the ribbons with 1 teaspoon olive oil and add them sparingly around the blossoms before baking.
Extra creamy Roman white pizza: Add 2 tablespoons ricotta in small dots over each pizza before baking, keeping the amount modest so the crust remains crisp.

Storage & Make-Ahead

This pizza is best eaten right after baking, when the crust is crisp and the zucchini blossoms are tender. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat directly on a rack, pizza stone, or baking sheet in a 425°F oven for 5 to 7 minutes, until hot and re-crisped. Avoid microwaving if possible, because it softens the thin crust.

To make ahead, prepare the dough up to 24 hours in advance and refrigerate it after the first 30-minute room-temperature rest. Bring it to room temperature for 60 minutes before rolling. The zucchini blossoms can be cleaned and stuffed up to 2 hours ahead; arrange them in a single layer, cover loosely, and refrigerate until ready to top the pizzas.

Nutrition (per serving)