mix the water and the yeast together, let it set for a minute or two

then add 1 TBSP of the oil, sugar, both flours, and then the salt

mix together until a dough is formed

then knead until a smooth dough is formed, 6-8 minutes, if the dough is sticky use a small amount of flour on the counter

cover and let double in size in a warm spot

when it's doubled in size punch it down and let it rest ten minutes

preheat the oven to 450˚

add half the remaining oil to an 8 inch round cake pan, spread on the bottom of the pan

pat out the dough in the prepared pan, use your fingers to dimple it all over

drizzle the remaining over the top of dough

bake in the pre-heat oven for ten minutes

take it out, let it cool for five minutes so the ricotta doesn't just run right off the bread

spread the ricotta on the cooled bread

lay the cleaned squash blossoms over the top of the ricotta

sprinkle with the parmesan

return to the oven and bake another 10-12 minutes until the top is lightly browned, do not let the squash blossoms catch in the oven, be sure to watch them the last 3-4 minutes

sprinkle with a good pinch kosher salt after taking it out of the oven

sprinkle with fresh parsley if desired