zucchini feta pizza
Pizza // Mains // 6-8 servings
¼ - ½ teaspoon dried chili flakes
1 teaspoon dried rosemary
2 teaspoons dried thyme
1 tablespoon lemon juice
1 tsp salt
12-14 fresh cherry tomatoes, halved (fresh or canned and drained)
2 tbsp pine nuts (optional)
Preheat oven to 220°C.
Cut baking paper to the same size as a baking tray measuring about 33cm x 38cm. Place tray in the oven to preheat (this will ensure a crisp base).
Place baking paper on a clean bench and roll out pizza dough on top until it is the same size as the baking paper. Fold in edges of dough by 1cm (1/2 inch) to form a raised border.
To prepare the Zucchini Topping, grate the zucchini onto a clean tea towel. Pull up the sides of the tea towel, twist and squeeze tightly over the sink to remove liquid.
Heat zucchini, rosemary, thyme, chili flakes lemon juice and salt and pepper and fry for a few minutes until zucchini is softened, and not too wet.
Spread Zucchini Topping over pizza base and top with cherry tomatoes (squeeze out the juices first so the base doesn’t go soggy), crumbled feta and pine nuts.
Slip baking paper and pizza onto the preheated baking tray and bake until crisp and golden (about 30 minutes).