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
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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.
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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.
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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.
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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
