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Courgette pizza with capers, fennel and lemon

Courgette pizza with capers, fennel and lemon

Name: Courgette pizza with capers, fennel and lemon
Total time: 2 h 20 min
Yield: makes 2 large pizzas
Cuisine: Italian
Ingredients: 350g strong white flour; r 150g Italian 00 pasta flou; 1½ tsp (½ a 7g packet) fast-action yeast; extra-virgin olive oil; 50g semolina; 1 head garlic; 2 tbsp salted capers rinsed and drained; 1 large courgette cut into strips with a potato peeler; 1 head fennel finely sliced; 2 small handfuls flat-leaf parsley; 1 tbsp lemon juice; 5 tbsp extra-virgin olive oil

Published: December 19, 2014 at 2:28 PM

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makes 2 large pizzas

Total time: 2 hrs and 20 mins

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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.

Vegetarian

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Ingredients

Nutrition

dough

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

topping

1 head garlic
2 tbsp salted capers

rinsed and drained
1 large courgette

cut into strips with a potato peeler
1 head fennel

finely sliced
2 small handfuls flat-leaf parsley
1 tbsp lemon juice
5 tbsp extra-virgin olive oil

Nutrition: per serving

kcal369
fat28.6g
saturates10.3g
carbs22.2g
sugars0g
fibre2.2g
protein7.3g
salt0.34g

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.

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