Zucchini Pizza
Luis Perez loads a crispy NY-style base with double mozz, silky courgette ribbons, and pine nuts finished with chilli, lemon zest, and Parmigiano-Reggiano.
- Prep Time
- 30 minutes
- Cook Time
- 5-6 minutes
Ingredients
- Makes
- 2 pizzas
Recommended Equipment
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Preheat the Gozney, bring the oven to 400°C / 750°F, ensuring a strong, even heat across the stone. To prepare the courgettes, use a mandoline or sharp knife to slice into ribbons approximately 1mm thick. They should be translucent and flexible, thin enough to bend but still hold their shape.
Step 2
To prepare the pesto, blanch the basil by plunging into boiling water for 15 seconds, then transfer immediately to ice water. Blend the olive oil, pine nuts, garlic, salt and pepper until smooth, then add the basil and blend again. Add the grated Pecorino and blend until smooth, then slowly add the cold water while blending to achieve a silky, spoonable consistency. Chill until ready to use.
Step 3
To make the lemon stracciatella, combine the stracciatella with the lemon zest and juice, folding gently to keep the texture light and creamy.
Step 4
To toast the pine nuts, place in a dry pan over medium heat and cook, stirring regularly, until golden and fragrant. Set aside.
Step 5
To assemble the pizza, place a dough ball onto a lightly floured work surface and gently press from the centre outwards, pushing the air towards the edge to form a defined crust. Lift and stretch the dough over the backs of your hands, rotating as you go, until you have a 10 -12 inch base of even thickness. Transfer to a lightly floured peel.
Step 6
Place the minced garlic on the pizza base, sprinkle over the aged loaf mozzarella followed by the torn mozzarella and then the courgette ribbons. Curl them around your finger so they create height on the pizza and don’t lay flat. Drizzle with olive oil.
Step 7
Lightly flour the peel and slide the pizza on, give it a final stretch and launch into the oven, bake for 2 – 3 minutes, turning regularly to ensure an even bake, until the crust is risen and lightly charred and the courgettes have softened.
Step 8
To finish, remove from the oven, slice and finish with the toasted pine nuts and chilli flakes. Spoon over the lemon stracciatella, a sprinkle of Parmigiano Reggiano, lemon zest and a drizzle of olive oil.
