Zucchini Pizza

No meat, no fish, no tomato sauce, but with zucchini! Perfect for dinner or as a side with lunch. Also tasty cold as a snack.

The recipe comes from the magazine "EatSmarter" No. 4/2011. The original recipe uses fresh peas, but I used canned peas. Frozen ones work too.

zucchini pizza

Instructions:

Mix the flour, salt, herbs and yeast in a large bowl. Add 1 tbsp of the olive oil and 125 ml warm water. Knead into a smooth dough, adding ½ tbsp water if needed. Cover and let it rest for an hour.

Meanwhile, wash the zucchini and slice it very thin (you can also use a grater). Wash the pea pods, drain them and cut them in half lengthwise. If needed, wash and drain the peas too, then blanch them together with the pods in boiling water and drain.

Grate the Parmesan and mix it in a bowl with the ricotta and milk.

Line a baking sheet with parchment paper. Roll the dough out into a round, about 35 cm in diameter, and place it on the baking sheet. Preheat the oven to 225°C (435°F) (convection: 200°C / 390°F).

Spread the cheese mixture over the dough and season with salt and pepper. Arrange the zucchini slices, pea pods and peas on top. Put it in the preheated oven and bake on the lowest rack for 15-20 minutes.

Meanwhile, wash and dry the parsley, then blend it with an immersion blender and mix it with the remaining olive oil. When the pizza is done, drizzle it with the parsley oil and serve.

Enjoy!