Canadian Pizza Magazine

Recipe: Zucchini Flower Pizza

By Gianluca Esposito, Kesté   

Features In the Kitchen Ingredients Recipes zucchini flower

Zucchini is having a moment. With Canadian patios and dining rooms opening up, guests seem in the mood to experiment and pizza chefs are being appreciated for their creativity. 

In July chef Gianluca Esposito, owner of Montreal pizzeria, Kesté!, posted to Instagram a photo of himself holding a zucchini blossom bouquet and then a picture of the Zucchini Flower Pizza he created. There was such a positive response that he added it to the menu – at least for the limited time the delicate blossom is available. 

“They bloom just for two to three weeks in July in Canada. Otherwise, we would have to order them,” says the chef, pizzaiolo and owner of Kesté! in Montreal, which opened in 2015.

“In Montreal we don’t have many products,” he tells Canadian Pizza. “We work with importers. I like to work with local products when I can.”


Gianluca Esposito owns and operates Kesté in Montreal.

He describes elements of his summery pizza: “Ricotta, fior di latte, basil, black pepper, fresh smoked mozzarella (known as “la provola fresca” in his hometown, Naples), and mortadella on top afterwards.

“People love it. It’s a cool ingredient that gives a pizza flavour and colour,” he says.

“You have the bite of fresh flower. It’s a really nice product that has been selling a lot. People want it everywhere: someone asked me to do zucchini pasta and I made linguine with clams, zucchini flowers and prosecco.”

“I really like learning, sharing ideas with my employees and colleagues in other restaurants around the world. In Napoli we have a lot of chefs with love.”

The creative chef uses his mornings, which are usually spent alone, to create photos and videos for posts on Instagram where Kesté! has nearly 3,000 followers. 


  • Ricotta 
  • Fior di latte 
  • Smoked mozzarella
  • Zucchini
  • Basil
  • Black pepper
  • Zucchini flowers
  • Mortadella (post-bake)

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