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Pizza is always a great go-to when you have people over because you can let them choose their own toppings. Make a big batch of dough, preheat the pizza stone and put out your topping options. I like to roll the dough out on an upside down cookie sheet so that you can just ease it off in one direction. Make sure you put enough flour or semolina on the bottom so it doesn’t stick.

Pizza Dough

1/4 cup white wine

3/4 cup water

1 envelope yeast

1 teaspoon salt

1 tablespoon honey

2 tablespoons olive oil

3 1/2 cups flour

Combine wine, water, and yeast in a large bowl and allow the yeast to dissolve. Add the honey, salt, and half the olive oil. Slowly add the flour until it comes together in a ball. Knead for several minutes until it firms up. Place in a bowl oiled with the remaining olive oil and rest with a damp towel over it for 45 minutes.

Squash Blossom Pesto Pizza (makes 2 individual pizzas)

3 tablespoons pesto

6 squash blossoms

1/2 a mozzarella ball

6 tablespoons grated parmesan

1 cup roasted tomatoes

1 garlic clove, minced

Preheat the pizza stone in a 450 degree oven for at least a half an hour. Roll out pieces of dough to the size you want, making sure to flour it well. Spread the garlic over the top and drizzle the pesto over. Place pieces of mozzarella and tomatoes around. Sprinkle with the parmesan and layer a couple squash blossoms over the top. Bake for 10-15 minutes, until the edges start to brown and the bottom becomes crisp.

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