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pizza w/ courgette
Prep Time2 hours
Cook Time25 minutes
Servings: 2
ingredients:
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.
Notes
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.