Go Back
pizza w/o tomatoes
Prep Time2 hrs
Cook Time30 mins
Servings: 2
for the pizza pastry:
  • 175 g all-purpose flour
  • ½ packet dry yeast  (3,5 g)
  • ½ tsp salt
  • 90 ml water (lukewarm)
  • 3 tbsp olive oil
for the topping:
  • 2 tbsp olive oil
  • 1 tbsp dried Italian herbs
  • 150 g ricotta
  • 1 courgette  (medium size)
  • 2 scallions
  • 10-12 anchovies (in oil)
  • 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.
  • Start the oven for 2 min w/ 50° C fan. Let the bowl w/ the pastry ball sit in your oven - covered w/ a tea towel for about 60 min in order to rise.
  • Knead & roll out the pastry 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 the pastry 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 pizza pastry is finally fine & rolled out, 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 ricotta & spread all over the pastry.
  • Add the courgette in order to cover all of the pastry.
  • Add the anchovies.
  • Sprinkle the scallions on top.
  • Finally tear apart the burrata & distribute all over everything.
  • Bake the pizza in the preheated oven for about 25-30 min.
Italien herbs: It’s a store-bought mix of oregano, basil, thyme, parsley & rosemary – all dried & organic.
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.