Pizza Con Zucchine E Aceto Balsamico
Pizza With Courgettes & Balsamic Glaze

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my pizza with courgettes & balsamic glaze for you to enjoy.

I love grilled courgettes, but sometimes it’s just a hassle to prepare them, particularly if I’m hungry and need feeding right now! Here I can get the same flavour and texture by simply tossing them on top of this fantastic pizza. It looks amazing with all the overlapping circles of cheese and courgette – a real showstopper.

TwitterFacebook

4

Serves

10

Ingredients

Vegetables

Main Ingredient

Pizza Recipes, Meat-Free Recipes

Type

Ingredients

  • 2 Tablespoons (Plus Extra For Brushing) Extra Virgin Olive Oil
  • 200g (Plus Extra For Dusting) Strong White Flour
  • 1 x 7g Sachet Fast Action (Easy Blend) Yeast
  • 140ml Warm Water
  • 1 Large Courgette
  • 2 x 125g Reduced Fat Mozzarella Balls, Drained & Cut Into Small Cubes
  • 2 Tablespoons Fresh Flat Leaf Parsley, Chopped
  • 4 Tablespoons Balsamic Glaze
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest pizza with courgettes & balsamic glaze! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Brush 2 medium baking trays with oil and set aside.
  2. Put the flour, yeast and a pinch of salt into a large bowl, make a well in the centre and pour in the water and extra virgin olive oil. Mix to create a wet dough (use the handle of a wooden spoon so you don’t get sticky fingers).
  3. Turn the dough onto a clean, well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Shape the dough into 2 balls and place in the centre of the oiled baking trays. Brush the tops of the dough balls with a little oil and cover with cling film. Leave at room temperature to rest for 30 minutes.
  4. Meanwhile, trim and discard the top and bottom of the courgette. With a sharp knife cut the courgette into really thin discs, or use a mandolin if you have one, as it will make this job much easier. Set aside while you preheat the oven to 210ºC/gas mark 7.
  5. Once rested and still in the baking trays, use your fingertips to push each dough ball out from the centre, creating two round discs about 22cm in diameter.
  6. Scatter the mozzarella evenly over the pizza bases and sprinkle the parsley on top. Lay the courgette discs over the mozzarella and parsley slightly overlapping, creating a circle effect. Sprinkle a pinch of salt and pepper over each pizza.
  7. Bake in the middle of the oven for 15 minutes, until golden and crispy. Drizzle over the balsamic glaze and serve immediately.

GINO’S TIP: For a really crispy pizza base, slide the pizza tin on top of a preheated baking tray in the oven.

Per serving

Kcal 439
Fat 19g
Saturates 10g
Carbs 47g
Sugars 9g
Fibre 2g
Protein 19g
Salt 0.8g

Once you’re done, simply sit back and enjoy your pizza with courgettes & balsamic glaze and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Lemon Chicken With Honey & Rosemary

View Recipe

Next Recipe

Spicy Lamb Burgers With Herbed Yoghurt

View Recipe

Discuss This Recipe

More RecipesGet Inspired

TEGLIA DI PIZZA PICCANTE CON ACCIUGHE, ZUCCHINE, E AGLIOPizza Tray with Anchovies, Courgettes, Garlic & Chilli

Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. They’re high in antioxidants, and some research suggests they may be linked to longevity. If you prefer, replace the anchovies with black olives.

2

Serves

12

Ingredients

Vegetables

Main Ingredient
View Recipe

Conchiglioni alla VenezianaVenetian-Style Pasta Shells Stuffed With Courgettes & Sage

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Bruschette con crema d’avocadoAvocado & Smoked Paprika Bruchette

Believe it or not, I tasted my first avocado when I came to England and, contrary to the popularity of ‘tricolore salad’ in Britain, in Italy, this dish just doesn’t exist. On its own, avocado can often be bland but it’s fantastic in salads or with a spicy dish. I wanted to create a recipe with this fruit, as it has an extremely high nutritional value and helps provide many general health benefits....

4

Serves

6

Ingredients
View Recipe

ZUPPA DI PESCE ALL'AMALFITANAAmalfi-Style Fish Soup

You can find wonderful fish soups and stews along the Amalfi coast. They all tend to be hearty, substantial and big on flavour, but there are many variations on the theme, depending on the cook’s preference and what’s available in the market on the day. Here I’ve used a mixture of haddock, red mullet and prawns, but plenty of other types of fish, as well as mussels, squid and clams, are also...

4

Serves

14

Ingredients
View Recipe

Linguine con acciughe, peperoncino e aglioLinguine with Anchovies, Chilli & Garlic

In Italy this would traditionally have been served as an inexpensive dish to feed a crowd. It's still a great standby recipe, using ingredients that can mostly be found in store cupboards but which together create something that has great flavours and textures. The gentle kick from the chilli and crunch from freshly toasted breadcrumbs really makes my mouth water! All it needs as an accompaniment is...

4

Serves

8

Ingredients
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe