savoury delights

pizza w/ courgette

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Time for pizza – home-made pizza.

Out of the moment I decided on pizza for lunch for the 2 of us relying on whatever I had in my pantry resp. fridge. I hadn’t any pizza pastry coming out of a pizza pastry mix or any prepared pizza out of a chiller cabinet – so I decided to make my own pizza pastry. (If so I always ask Meike Peter’s latest cookbook where I found a basic recipe for pizza pastry.)

… & for the filling:

  • In my fridge there was a lonely courgette.
  • In my pantry there was a jar of tomato pesto made w/ dried tomatoes – rather spicy.
  • I had some scallions …
  • … & a ball of burrata. (I’ve always (i. e. nearly always!) a ball f burrata in my fridge because it’s fine w/ salads as well as w/ pasta dishes.)

So I started …

While the pizza pastry chilled in a warm oven I made some preparations:

  • Slicing the courgette.
  • Slicing the scallions.
  • Defining how much tomato peste I’d need …
  • … and the burrata: I never slice or chop burrata – I always tear the burrata apart.

However, I started w/ the pizza pastry using:

  • all-purpose flour
  • warm water
  • olive oil
  • salt.

I mixed the ingredients w/ a spoon, kneaded the result & formed a ball.

I set my oven to 50° C fan for 2-3 min … then I put the pizza pastry, covered w/ a tea towel, in the oven & let it rest for about 1 h.

Afterwards I lined a baking tray w/ baking parchment & kneaded the pastry into a flat round shape. Back into the still warm oven for about 30 min.

Then I rolled out the pizza pastry … & added the toppings.

… before I preheated the oven to 180° C fan.

The pizza pastry was smoothed w/ some olive oil – I used a brush to distribute the olive oil all over the pastry. Afterwards I added some dried Italian herbs & started to cover the pastry w/ thinly slices courgette.

When the courgette layer was done I added some tomato pesto … & finally I scattered the thinly sliced scallions over everything.

Now I tore apart the burrata & distributed lumps of it all over the pizza.

Ready. (So far.)

The pizza marched in the preheated oven for about 25 min.

… & afterwards:

  • there was a thin crisp pizza crust
  • there was a juicy layer of courgette
  • … & on top mix of scallions, melted tomato pesto & melted burrata – all somewhat crunchy.


pizza w/ courgette
Prep Time2 hours
Cook Time25 minutes
Servings: 2
for the pizza pastry:
  • 175 g all-purpose flour
  • ½ packet dry yeast (3,5 g)
  • ½ tsp salt
  • 90 ml lukewarm water
  • 3 tbsp olive oil
for the topping:
  • 2 tbsp olive oil
  • 1 tbsp dried Italian herbs
  • 1 courgette (medium size)
  • 150 g tomato pesto (store-bought)
  • 2 scallions
  • 1 ball burrata (100 g)
how to:
for the pizza pastry:
  • Mix flour, dry yeast, salt, water & olive oil w/ your hands, knead the mess & form a ball.
  • Let the bowl w/ the ball sit in your oven (started for 2 min à 50° C), covered w/ a tea towel, for about 60 min in order to rise.
  • Knead & roll out on a baking tray lined w/ baking parchment.
  • Let it sit in the still warm oven for another 30 min in order to rise even more.
  • Roll finally out for the pizza.
for the topping:
  • Start w/ slicing the courgette into thin slices (about 1-2 mm).
  • Peel & trim the scallions & cut them into thin slices (1-2 mm).
  • When the pastry is finally fine, preheat the oven to 180° C fan.
  • Add olive oil onto the pizza pastry & brush all over the pastry.
  • Sprinkle the dry Italian herbs all over the pastry.
  • Add the courgette in order to cover all of the pastry.
  • Add the pesto – spoon by spoon.
  • Sprinkle the scallions on top.
  • Finally tear apart the burrata & distribute all over everything.
  • Bake the pizza in the preheated oven for about 25 min.
Italien herbs: It’s a store-bought mix of oregano, basil, thyme, parsley & rosemary – all dried & organic.
Tomato pesto: I worked w/ a store-bought pesto based on dried tomatoes – flavorful!
Pizza pastry: It took about 90 min to prepare the pastry including the rising periods. You can shorten this amount of time substantially by working w/ a store-bought pastry mix or a prepared pastry out of the chiller cabinet.