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

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

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

Carpaccio di Zucchine con Borlotti, Peperoni e CapperiCourgette Carpaccio With Borlotti Beans, Peppers & Capers

This is a great vegetarian alternative to raw meat or fish carpaccio. The marinating of the thinly sliced courgettes makes them so soft they don’t need any cooking. If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be spongy when eaten raw. Just halve the courgettes lengthways, run a teaspoon down the centre...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
View Recipe

Gnocchi di zuccaPotato and roasted pumpkin gnocchi

Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash,...

4

Serves

9

Ingredients

Potato

Main Ingredient
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