Squash blossom & burrata pizza and more...

There is a somewhat famous place here in LA that makes this pizza.  Squash blossoms were in the market, so I made a version.  I also made one with pesto sauce instead of red.  The other  pizza in the picture is a vegan version with spinach and squash blossoms, olive oil and sea salt.

Also on the menu were squash blossoms stuffed with ricotta, dipped in a light batter (seltzer, salt and flour) and fried in olive oil.  Easy to make and wonderful to eat.

Finally made somethiing besides pizza.

My daughter (12) made two berry galettes which we baked in the oven. A galette is a rustic tart or pie made with a very simple, sweet pie crust.  Ours will filled with blackberries and strawberries; and raspberries and apricots.

After all our pizzas were cooked for the night, I scooped out the hot coals into the ash can and brushed the interior clean, then waited for the temperature to drop from 600-ish to the 450-500 range, which took about a half an hour with the door open.

We popped the galettes in on cookie sheets and let them bake with the door closed for about 20 minutes or so until they were brown and crusty and oozing delicious-smelling berry juice.  Then we ate one for desert still warm from the oven.  To paraphrase WCW: it was delicious.