Squash-Blossom Focaccia

Squash-Blossom Focaccia
Ingredients

• 2 tablespoon(s) Olive Oil 
• 2 tablespoon(s) Olive Oil, 
• for pan 1 pound(s) Store-Bought Pizza Dough, 
• at room temperature 1/2 cup(s) Fresh Ricotta 
• 1/2 cup(s) (about 2 ounces) Grated Parmesan Cheese 
• 1 teaspoon(s) Salt 
• 1 teaspoon(s) Freshly Ground Pepper 
• 8 Squash Blossoms

Instruction
Preheat oven to 450 degrees F. Meanwhile, grease a 9- by 13-inch baking pan with 2 tablespoons oil. Place dough in pan; press it with fingers to dimple, and then stretch it to the corners of the pan. If dough springs back, let it rest 10 minutes and stretch again. Bake for 8 minutes.
Transfer pan to a wire rack to cool for 5 minutes. Spread ricotta atop bread; then sprinkle on half of Parmesan, plus salt and pepper. Arrange squash blossoms atop cheeses, as shown. Sprinkle on remaining Parmesan. Bake until bread is golden, 10 minutes. Remove from oven and drizzle with remaining oil before serving.