Courgette, bocconcini and tomato pizza
This is a great pizza topping for the middle of summer when courgette and tomatoes are at their best. If you have an outdoor pizza oven, I’m very jealous of you!
This pizza topping is a liiiittle fancy, and makes for a great vegetarian option as part of a pizza party (the best kind of party…). Don’t worry about trying to peel the core of the courgette when you get down to it, I just finely dice it with a knife. If you want to make your own pizza sauce, use the recipe here.
For more pizza topping ideas, check out these recipes:
This recipe comes from the June/July issue of NADIA magazine.
Basic pizza dough
- yeast 4 teaspoon
- caster sugar 1 teaspoon
- warm water 1¾ cups
- plain flour 4 cups
- sea salt 1 teaspoon
- olive oil 2 tablespoons, for oiling bowl
- basic pizza dough 1 quantity
- tomato pizza sauce ¼ cup
- red onion ½, finely sliced
- courgettes 2, cut into ribbons with a peeler
- bocconcini balls 6, sliced
- cherry tomatoes 8, halved
- pine nuts 1 tablespoon
- fresh thyme leaves 1 teaspoon
- olive oil to serve
Preheat a pizza oven to medium or a conventional oven to 190°C.
- Roll dough into two rounds. Spread with pizza sauce and top with onion, courgette, bocconcini and tomato. Sprinkle with pine nuts and thyme.
- Bake for 5-8 minutes in a pizza oven, or 15-20 minutes in a normal oven (on a lined baking tray), until crust is golden, courgette has softened and cheese has melted. Drizzle with olive oil, grind over some pepper and serve.
Basic pizza dough
- In a small bowl, combine the yeast, sugar and water and mix well. Leave for 5-10 minutes until foamy.
- Sift the flour and salt into a large bowl and make a well in the centre. Pour the wet yeast mixture into the flour and form into a dough with your hands.
- Transfer to a clean, floured surface and knead for 5-8 minutes until smooth and elastic. If too sticky, add a little flour; if too dry, add a teaspoon of water.
- Place the dough in a clean, lightly oiled bowl and cover with plastic wrap. Leave to rest in a warm place for about 45 minutes or until doubled and puffed up.
- Remove from the bowl and knead again for 2-3 minutes, then quarter the dough and shape into pizza bases (or leave whole for the following recipes).