Courgette pizza with capers, fennel and lemon
- Preparation and cooking time
- Total time
- makes 2 large pizzas
Skip to ingredients
dough
- 350g strong white flour
- r 150g Italian 00 pasta flou
- 1½ tsp (½ a 7g packet) fast-action yeast
- extra-virgin olive oil
- 50g semolina
topping
- 1 head garlic
- 2 tbsp salted capersrinsed and drained
- 1 large courgettecut into strips with a potato peeler
- 1 head fennelfinely sliced
- 2 small handfuls flat-leaf parsley
- 1 tbsp lemon juice
- 5 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal369
- fat28.6g
- saturates10.3g
- carbs22.2g
- sugars0g
- fibre2.2g
- protein7.3g
- salt0.34g
Method
step 1
Mix the flours with the yeast and 1 tsp salt in a large bowl, add 2 tbsp olive oil, 330ml warm water and mix to a soft dough. Cover with clingfilm and leave for one hour, until doubled in size. Shape into 2 balls, cover with clingfilm and prove for 40 minutes.
step 2
Heat the oven to 180c/fan 160c/gas 6. Wrap the head of garlic in foil and bake until soft, about 20 minutes. Cool, squeeze out the pulp and mash to make a paste.
step 3
Turn the oven to 240c/fan 220c/gas 9 and put two solid baking sheets in the oven. Roll the bases out thinly on a surface lightly dusted with semolina.
step 4
Spread the garlic paste on the dough bases and cover with the capers, then the courgette strips. Slide onto the hot baking sheets and cook for 8-10 minutes until the bases are crisp and the pizza cooked through.
In a separate bowl mix the fennel, parsley, lemon juice and olive oil, season well then put it on the pizzas and serve immediately.
