Summer provides a bounty of courgetttes from the garden and this pizza recipe is perfect with finely sliced baby courgette, air dried ham and preserved lemon. Add a few sprigs of thyme for an aromatic finish.
Method
Preheat your pizza oven to 375˚C and roll out your dough. Place onto a floured peel and spread a ladle of tomato sauce around the pizza base with the base of the spoon.
Top your pizza with courgette, lemon and mozzarella. Then finish with ham and thyme.
Bake for 2-3 mins turning every 30 seconds or so for an even crust.
This pizza was baked on the Alfa Forni 5 Minuti. For more information and prices, click here.
Shawarma Jackfruit and Baby Aubergine Pizza! I love the layers of shawarma spice that warm this pizza and complement the wood-fired crust. Serve with freshly chopped mint or coriander on top or a generous spoon of labneh on the side. It also makes a great vegan pizza option without the mozzarella. Method Preheat your [...]
Fennel, Pear and Mascarpone Pizza! This is a corker of a pizza recipe and worth firing up the oven on a chilly October evening. The truffle artichoke provides woody depth whilst the pear adds a light sweet, perfumed finish. The chargrilled fennel slices combine with creamy mascarpone cheese to make a pizza combo that ticks [...]
San Marzano tomatoes are the god of the tomato world. Grown in the Sarno Valley, just outside Naples, they take their goodness from the fertile volcanic soils of Mount Vesuvius and the gentle sea breeze of the Gulf of Naples. Sunshine is baked in. Picked by hand at their perfect ripeness between August and September, [...]
Goats cheese, black olive and walnut Pizzetta! The combination for this pizzetta is a real winner and lends itself perfectly to a smaller format pizzetta. It’s salty, sweet, has great texture and makes a great change from having a tomato base. I’ve added a thin layer of caramelised onions and I’ve also candied the walnuts [...]
Parma Ham and Courgette Pizza
Summer provides a bounty of courgetttes from the garden and this pizza recipe is perfect with finely sliced baby courgette, air dried ham and preserved lemon. Add a few sprigs of thyme for an aromatic finish.
Method
This pizza was baked on the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Serves 2
Related Posts
Shawarma Jackfruit and Baby Aubergine Pizza
Fennel, Pear and Mascarpone Pizza
Why are San Marzano tomatoes so good?
Goats cheese, black olive and walnut Pizzetta