On Deck: Golden Zucchini Blossom Pizza

Chris Decker, Managing Partner, Metro Pizza, Las Vegas

So, as some of you know I recently moved to southern California to open Truly Pizza. Our pizzeria is located in the lantern district in Dana Point, and most of our neighborhood streets are named after different colored lanterns. There is Ruby, Amber, Violet, Blue and lastly (my favorite) Golden. We wanted to craft a pizza that would honor this major street, so that led me to this month’s recipe. To be honest, it is still a work in progress. As you can see, we shot this pizza on a construction table, there is actually a circular saw at the end of the table! This version will most definitely change as we get closer to adding it to our menu. This pizza is full of beautiful California vegetables, cheeses and pistachios. I wanted to chronicle the evolution of this soon to be beach classic, so here is the first draft. As per usual this recipe will make three 10-inch pizzas. I hope you enjoy!

Chris Decker is managing partner at Metro Pizza in Las Vegas, NV.  Instagram: @everythingbutanchovies

Golden Zucchini Blossom Pizza Recipe:

On Deck: Golden Zucchini Blossom Pizza


Recipe type: pizzas


  • 9-12 zucchini blossoms (I was lucky to find them still attached)
  • 3 thinly sliced baby zucchini
  • Semi dried tomatoes
  • Pesto
  • Roasted pistachios
  • Basil
  • 9 ounces shredded caciocavallo
  • 6 ounces mozzarella
  • Burrata
  • Olive oil
  1. Using your favorite pesto recipe, fold in some toasted pistachio and set aside. I do this almost to order so that the pistachios do not get soggy.
  2. Start by stretching your pizza dough to desired thickness.
  3. Next add the shredded caciocavallo and mozzarella.
  4. Gently open and layer your zucchini blossom around your pizza, slide pizza into a 550 F oven and bake for eight to 10 minutes, rotating as needed.
  5. When pizza is finished baking, lay on a cooling rack for a minute or two, cut and top with the pistachio pesto blend, evenly spoon burrata around, scatter the semi dried tomato, add a squeeze of olive oil, and lastly tear some blossoms and scatter over the pizza along with some fresh basil.



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