Zucchini – Zucchino –Zucchina – Courgette

Originally grown in Mexico about 7000 years ago we have Italian gardeners to thank for today’s modern zucchini and as well as the long glossy green ones, they now come in plump, striped, yellow, orange and pale green varieties. Quick and easy to use because there is no preparation, zucchinis are in season and very inexpensive. Buy the smallest you can find and try them in this simple pizza recipe below. Zucchini partners well with herbs, lemon and fresh cheeses such as ricotta and fetta.

Zucchini, Lemon & Ricotta Pizza Recipe
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Best ever Pizza Dough:

For one 12” pizza:
Add together 1 teaspoon each of dried yeast, sugar and salt  and 2 teaspoons of olive oil then stir in 3/4 cup of warm water. Sit in a warm palace for 10-20m or until it gets a milkshake-like froth. Then add this to 1 and 1/2 cups of Pizza* or plain white flour. Mix together with your hand until it comes to a smooth dough. It might seem too dry at first but you must resist the need to add more water because it will come together and be soft and sticky. Now you must knead or work the dough with your palm for at least 10 minutes. On a flat surface just push it away from you with the ball of the thumb and use your other hand to help fold it over on itself, pull back and repeat, turning the dough around as you go. When smooth, soft and stretchy, splash some oil in a bowl, coat the dough, cover and sit in a warm place for 1 and  ½ hours or until it doubles or triples its size. Turn the dough onto a lightly floured surface, knead a couple of times to expel the air and roll to a large thin disk or rectangle then place directly on your pizza or baking tray.

Topping:

Spread with an even layer of Ricotta cheese, layer on wide, thin slices of raw zucchini, finish with grated or shaved cheese (s) of your choice e.g., mozzarella or  parmesan, salt, pepper and a few drops of olive oil. Bake in a hot oven on a tray or pizza stone or in a pizza maker until the base is golden and crispy. Once cooked, add some fresh baby rocket, finely grated lemon zest and a squeeze of lemon juice.

*You will find Pizza flour in most supermarkets next to the other flours.

**Additional Garnishes: extra wedges of lemon, thinly sliced or diced preserved lemon, thinly sliced fresh pear, freshly cracked walnut pieces or toasted pine nuts.

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Have you tried this recipe? We would love to hear your comments below…

 

One Response to Zucchini, Lemon & Ricotta Pizza

  1. […] here to see the original: Zucchini, Lemon & Ricotta Pizza | The Culinary Library « Back In Time TheCFarm (1): Be My Valentine Pizza Recipe    Wild Mushroom Pizza […]

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