Zucchini Pizza
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A tasty vegetable pizza recipe for the dough and the topping, easy to make in the oven
10 January, 2013
Preparation
- Mix the salt and flour.
- Cream the yeast with the sugar, add the lukewarm water and mix with the flour.
- Knead to an elastic dough (adding more lukewarm water if required).
- Cover and put to rise in a warm place out of draughts for about 60 minutes.
- Wash the zucchinis and slice thinly lengthwise using a potato peeler.
- Clean the mushrooms and cut into wafer-thin slices.
- Preheat the oven to 250°C.
- Knead the dough again and divide into four equal pieces.
- Form into balls and roll out into circles (not too big). Leave to rise (prove) for a further 30 minutes.
- Line two baking trays with baking parchment and place 2 pizza bases on each tray.
- Brush each pizza with 3 tbsp olive oil (leaving the edge free) and sprinkle with salt and pepper. Add 2-3 small pieces of rosemary.
- Top with the courgette slices, mushrooms and olives. Grate a little Parmesan over each pizza. Put into the oven and bake for about 20 minutes, until golden brown.
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