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.
With holiday kitchen store cupboards at my disposal and a stunning haul of beautifully fresh zucchini, I made pizza. Truth be known I was expecting this pizza to be quite bland but it was far from it. The just cooked baby zucchini and the nuttiness of the flowers (I kept the stamen in by the way) really added to the margherita style base.
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.
When you hear a sizzle, pour in the tomatoes and bring to the boil. Turn down the heat to a simmer and crush the tomatoes as you cook with a wooden spoon.
It will be ready after 10-15 minutes when the tomato is thick, lost most of its water and starting to caramelise. Allow to cool.
Spoon the sugo and spread liberally over the pizza base, fishing out the garlic cloves as you go.
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.