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Chargrilled zucchini and ricotta pizza
Chargrilled zucchini and ricotta pizza
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Elevate your veggie pizza with zucchini and olives.
Ingredients:
  • 375ml (1 1/2 cups) warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • Pinch of caster sugar
  • 600g (4 cups) plain flour
  • 2.40 gm salt
  • 60ml (1/4 cup) olive oil, plus extra for brushing
  • 1 large green zucchini, ends trimmed, sliced lengthways
  • 1 large yellow zucchini, ends trimmed, sliced lengthways
  • 18.20 gm olive oil, plus extra for brushing
  • 70g (1/4 cup) green olive tapenade
  • 100g (1 cup) grated mozzarella
  • 250g fresh ricotta, crumbled
  • 62.50 ml fresh rosemary sprigs
Instructions:
  • In a small bowl, mix together water, yeast, and sugar. Let it sit for 5 minutes until it becomes foamy. In a large bowl, combine flour and salt, then make a well in the center. Add the yeast mixture and oil. Use a round-bladed knife to cut and mix until well combined. Use your hands to bring the dough together in the bowl.
  • Lightly oil a bowl. Transfer the dough to a floured surface and knead for 10 minutes until it's smooth and elastic. Place the dough in the oiled bowl, ensuring it's coated in oil. Cover with plastic wrap and let it rise in a warm, draft-free place for about 30 minutes, or until it doubles in size.
  • Preheat your oven to 240C and heat a chargrill pan on high. Brush the zucchini with half of the oil and season with salt and pepper. Grill one-quarter of the zucchini for 1-2 minutes on each side until lightly browned, then transfer to a plate. Repeat in three more batches with the remaining zucchini.
  • 1. Grease a baking tray with oil. Roll out a portion of dough into a 25 x 35cm rectangle on a lightly floured surface. Transfer the dough onto the prepared tray. Spread the tapenade evenly over the dough. Sprinkle the mozzarella on top. Arrange zucchini slices in a criss-cross pattern over the dough. Scatter ricotta randomly over the zucchini. Sprinkle with rosemary and drizzle with the remaining oil. Season with pepper. Bake for 12-15 minutes or until golden brown. Cut into wedges and serve.

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