Ricotta and Squash Blossom Pizza

INGREDIENTS

2 1/4 tsp

dry active yeast

1 tsp

granulated sugar

1 1/2 cups

warm water, (about 110 degrees F)

2 1/2 cups

bread flour

1 cup

all-purpose flour

2 tsp

fine sea salt

2 tbsp

olive oil

1 1/2 tbsp

honey

2 cups

fresh basil leaves, packed

1/3 cup

lightly toasted walnuts, (roughly chopped)

1/3 cup

grated parmesan cheese

garlic cloves, (roughly minced)

1 tsp

fresh squeezed lemon juice

1/2 cup

olive oil

salt and pepper, (to taste)

1/2

medium zucchini, (thinly sliced)

squash blossoms, (stamens removed)

3 tbsp

pesto

1/2 cup

shredded mozzarella

1/3 cup

shredded fontina

1/3 cup

whole milk ricotta

freshly grated nutmeg

salt and pepper, (to taste)