Courgette Pizza

As much as I enjoy a big tomato pizza with plenty basil and huge hunks of mozzarella oozing on top, there is something refreshingly light and different about this lemony courgette number. Perfect for al fresco eating, served with a big salad and cooling cocktails. Other tasty toppings could be rosemary, red onion, parma ham, smoked salmon and rocket.
 

Step 1

In a bowl combine the flour, yeast, salt, water and oil. Use your hands to bring it together then tip out onto a lightly oiled surface. Knead for 5-10 minutes or until it becomes elastic and springy to the touch. Return to the bowl and lightly cover.

Step 2

Allow the dough to double in size. In another bowl, mix the double cream with the lemon juice. It should thicken almost immediately. Finely chop the courgettes, potatoes and spring onions. Grate the cheese.

Step 3

Once the dough has risen enough, knock back onto the surface (again lightly oiled). Divide into two or three depending on how large you like your pizzas.

Step 4

Form into a circle before rolling out. You may need a little flour at this point. They should be fairly thin.

Step 5

Transfer onto a baking tray before topping. Divide the cream mix between the bases and spread all over. Top with the slices of veg, then finish with the cheese. Season lightly.

Step 6

Bake at 220C for 10-15 minutes or until the base and potato is cooked through.

Top Tip:

This is perfect for al fresco eating, served with a big salad and cooling cocktails. Other tasty toppings for it could include rosemary, red onion, parma ham, smoked salmon and rocket.