Those of us growing zucchinis in kitchen gardens will soon be picking them in abundance and forever trying to think of new and innovative ways to cook with them.
Unfortunately, my homegrown zucchini are still a little way from harvest, but they are nicely propagated and coming along well.
200g 00 flour
50g semolina (plus extra)
1 tsp salt
180ml warm water
1 tbs olive oil
1 tsp dried yeast
1 tbs olive oil
1 large pinch of sea salt
1 can chopped organic tomatoes
2 large garlic cloves, smashed with the back of a knife but left whole
sugo (as above)
1/2 packet stracchino or mozzarella cheese
6 female zucchini flowers (with baby zucchini attached)
freshly cracked pepper
Pre-heat oven to 250C. It needs to be smoking hot.
Place the flour, semolina and salt in the bowl of an electric mixer, if you have a dough hook use otherwise a paddle attachment also works fine. You can also prepare the dough by hand by kneading it on a floured bench top for 15 minutes until smooth and elastic.
Mix the water, yeast and olive oil together in a cup and stir to dissolve the yeast.
Gradually add this to the flour mixture and beat at a high speed for 10 minutes or so.
Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow the dough to rest in a warm place for 1/2 hour.
Half the dough and gently roll out into a round shape, pressing down the edges until nice and thin. Transfer the base to a pizza tray or stone in readiness for the topping.
Heat the olive oil and the sea salt in a heavy based non stick saucepan then add the garlic.
Top with thin slices of the cheese and then top with the zucchini flowers. Season with freshly cracked pepper.
Bake on a pizza tray or stone for 10 minutes or so until golden brown. Cut and serve.