Zucchini Flower Pizza
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 1-2 hours resting time
Cooking time: 15 minutes
Serves: 1-2 people, makes 1x 30cm/12inch pizza
- 250g/8.8ozs pizza dough
- 3 tablespoons semolina or flour extra
- 2 tablespoons extra virgin olive oil
- 8-9 zucchini flowers (depending on size)
- 120g/4ozs mascarpone cheese
- 2 tablespoons grated parmesan
- 2 small cloves garlic, minced, divided in two
- Finely grated zest of 1/2 lemon
- 1 tablespoons chives
- 200g/7ozs mozzarella, sliced
- 2 tablespoons slivered pistachios
- Fresh basil to serve
Step 1 - Preheat oven to 220C/424F. Take pizza dough out of the fridge and flour your bench surface. Remove dough from packaging and place pizza dough on flour and rest for 1-2 hours (this will ensure that the dough is easier to stretch). Then sprinkle semolina on the benchtop and place dough on top and lightly flour on top of the dough. Stretch pizza dough to around 30cms/12inches. If it sticks, add a bit more flour or semolina to the base. Transfer to a pizza tray.
Step 2 -Make the stuffed zucchini flowers. Snap the baby zucchini from the base of the zucchini flower and cut in half lengthways and set aside. In a bowl mix the mascarpone, parmesan, 1 clove of minced garlic, lemon zest and chives. Place in a piping bag. Carefully pry apart the flower petals and if you want remove the stamens (twist and snap them off). Pipe and fill the zucchini flowers with the mascarpone filling. Twist the petals up to seal. You may not use all of the mascarpone depending on the size of your zucchini flowers.
Step 3 -Bake unadorned pizza dough for 5 minutes (this is to ensure a crispy base). Remove from oven and drizzle the olive oil, the other clove of minced garlic, a sprinkle of salt and mozzarella and bake for another 5 minutes until cheese is melted and very lightly browned. Remove from oven and place the filled zucchini flowers on top alternating with the halved baby zucchini. Sprinkle with pistachios and a drizzle of olive oil and bake for 5 minutes. Add fresh basil leaves, slice and serve.