Margherita Pizza with Zucchini Flowers
SERVES: 4 PREP: 50min COOK: 10minPRINT CONVERSIONS
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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.

 

 

 

 

You'll Need

Dough
200g 00 flour
50g semolina (plus extra)
1 tsp salt
180ml warm water
1 tbs olive oil
1 tsp dried yeast

Tomato Sugo
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
Topping
sugo (as above)
1/2 packet stracchino or mozzarella cheese
6 female zucchini flowers (with baby zucchini attached)
freshly cracked pepper
Method

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.

 

6 Responses to Margherita Pizza with Zucchini Flowers

  1. It looks really beautiful- i have used chargrilled zucchini on Pizza before but the whole young zucchini looks really pretty. bet it got devoured!

  2. That pizza base looks PERFECT!

    Your zucchinis look like they are really coming along. I struggled to find any zucchini flowers, looks like I may need to plant my own zucchinis!

  3. Mish Delish says:

    Thanks GG, it was gone within minutes. In saying that, nothing lasts long in this household.

    FGF – It's a good base recipe. I've tried many and this one is the perfect texture. Not sure where you're situated but you can always get zucchini flowers frpm Damien Pike (mushroom man) at Prahran Market from Npvember.

  4. QB says:

    May I suggest that to get the best flavour out of a zucchini flower on pizza, lose the tomato sauce and go pizza bianca with anchovy! Yum!

  5. lEAH says:

    Hey Mish it's me again. my dad just came into my roo asking what i was doing and i showed him your blog. we then looked at this recipe and saw that it is base on a mr.wolf recipe. do you got there? now we are probably making this for dinner. looking forward to it,
    xoxo Leah

  6. Mish Delish says:

    How'd you go Leah?

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