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This pizza is my wife’s all time favourite, so much so that if I don’t make it on pizza night she gets grumpy with me. A garlic sauce on the base, melted cheese, succulent courgettes and pine nuts topped with the zing of lemon – it’s epic.
1 x 20cm pizza base (see my dough recipe here)
2 large garlic cloves (or three small), peeled
flaky sea salt
2 tablespoons extra virgin olive oil
two good handfuls grated mozzarella cheese
1 large courgette
3 tablespoons pine nuts
Prep time: 15 mins
Cooking time: 10 minutes
Pizza: Preheat the oven to 250°C. If you have a pizza stone pop it in at least an hour before you plan to use it.
Place the peeled garlic cloves and a good pinch of flaky sea salt into a pestle and mortar and bash them up until you have a paste like consistency.
Slowly add the olive oil to the paste until it’s spreadable, but not too runny.
Dollop the garlic sauce into the centre of your pizza base and spread outwards in a circular motion leaving a 2cm boarder.
Sprinkle over a handful of grated mozzarella cheese, then grate the courgette over the top until the surface of the pizza is covered. Sprinkle over the second handful of grated mozzarella, then the pine nuts and bake in the oven for 7-8 minutes until golden, crispy and bubbling.
To serve: Zest half the lemon over the top of the pizza. Cut the lemon in half and squeeze 10-12 drops all over the pizza. Drizzle with extra virgin olive oil, season with flaky salt and freshly ground black pepper, slice and serve.