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Courgette pizza with capers, fennel and lemon

  • makes 2 large pizzas

A vegan delight! Try this moreish pizza with a garlic base smothered in thinly sliced courgette, salty capers, sweet fennel and a burst of lemon. Perfect for sneaking some veggies past the kids.

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Ingredients

dough

  • strong white flour 350g
  • Italian 00 pasta flou r 150g
  • fast-action yeast 1½ tsp (½ a 7g packet)
  • extra-virgin olive oil
  • semolina 50g

topping

  • garlic 1 head
  • salted capers 2 tbsp, rinsed and drained
  • courgette 1 large, cut into strips with a potato peeler
  • fennel 1 head, finely sliced
  • flat-leaf parsley 2 small handfuls
  • lemon juice 1 tbsp
  • extra-virgin olive oil 5 tbsp

Method

  • Step 1

    Mix the flours with the yeast and 1 tsp salt in a large bowl, add 2 tbsp olive oil, 330ml warm water and mix to a soft dough. Cover with clingfilm and leave for one hour, until doubled in size. Shape into 2 balls, cover with clingfilm and prove for 40 minutes.

  • Step 2

    Heat the oven to 180c/fan 160c/gas 6. Wrap the head of garlic in foil and bake until soft, about 20 minutes. Cool, squeeze out the pulp and mash to make a paste.

  • Step 3

    Turn the oven to 240c/fan 220c/gas 9 and put two solid baking sheets in the oven. Roll the bases out thinly on a surface lightly dusted with semolina.

  • Step 4

    Spread the garlic paste on the dough bases and cover with the capers, then the courgette strips. Slide onto the hot baking sheets and cook for 8-10 minutes until the bases are crisp and the pizza cooked through.

    In a separate bowl mix the fennel, parsley, lemon juice and olive oil, season well then put it on the pizzas and serve immediately.

Nutritional Information

  • Kcals 369
  • Carbs 22.2g
  • Protein 7.3g
  • Fat 28.6g
  • Salt 0.34g
  • Saturates 10.3g
  • Fibre 2.2g
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