Sunday, 5 August 2012

White Courgette Pizza with Feta, Mint & Chilli

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The other night I had the best intensions to make a nice healthy dinner of the courgette soup I posted a few weeks ago (here) but my stomach growls told me that I needed something naughtier, a bit more indulgent. This is where this pizza was born. Cream cheese is used as the base of this pizza with a crunchy layer of courgettes, a kick from the chilli, creaminess from the feta & freshness from the mint & lime. Its safe to say we both went back for seconds.

You will need-
Pizza Dough- this recipe makes enough for 2 large pizzas so why not use the rest for this fried dough or double the toppings to make enough for 4 people.
  • 500g strong white bread flour or Tipo '00' Flour
  • 1/2 tbsp fine sea salt
  • 7g sachet of dried yeast
  • 1/2 tbsp caster sugar
  • 2 tbsp extra virgin olive oil
  • 325ml luke warm water
Topping- enough for 1 large pizza which will happily feed 2.
  • 1/2 tub cream cheese
  • Garlic salt
  • 1 large courgette cut into really thin discs, you could use a mandolin here
  • 1/2 red chilli, seeds removed and chopped finely
  • Olive oil
  • Salt & Pepper
  • 1/2 block feta
  • A small handful of mint
  • Wedge of lime
To make the pizza dough combine the yeast, sugar, olive oil and water in a jug and leave for 5 minutes. In a large bowl combine the flour and salt and then make a well in the centre then pour the liquid in. Using a wooden spoon, slowly mix the flour mixture in till it all starts to come together. This can be done in a food mixture with a dough hook attached or a bread maker. Knead the dough on a floured surface till its smoothy and springy. Then place in a floured bowl, cover with a tea towel and leave to rise in a warm place till it has double in size.

When your dough is almost ready turn your oven on to 220C and place your baking tray or pizza stone if you have one in. When it has heated up roll your pizza out to the size of your baking tray. Dust the tray with plenty of flour and then transfer the rolled out pizza onto it. 

Now its time to get assembling. Spread with the cream cheese leaving a small border all the way round then lightly dust with garlic salt. Next lay out the slices of courgette so they cover the cream cheese then sprinkle with the chilli & pepper. Lightly drizzle with olive oil and place in the oven. The pizza shouldn't take more than about 5 minutes to cook so keep a close eye on it. Its ready when the edges are golden brown and the courgette is just cooked.

To serve, crumble the feta over and spread with the torn mint before squeezing a wedge of lime over the pizza. Drizzle with a little extra olive oil and serve right away.

1 comment:

  1. That looks so beautiful! Really lovely idea for a pizza topping - might have to give that a go myself.


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