Zucchini base pizza with pesto, tomatoes and ricotta
You are going to love this zucchini pizza recipe, its base is made of zucchini, egg and a little whole spelled flour, so you see how light it must be, perfect for these summer days when we have to show off palmetto.
It is very easy to prepare, you will only need 15 minutes of preparation and then 35 minutes in the oven, so if you have the necessary ingredients it can be a very good option if you want to cook something quick, healthy and good.
Ingredients
For the base:
- 3 medium zucchini
- 80 g parmesan powder
- 2 garlic cloves, minced
- 1 egg
- 95g wholemeal spelled flour
- 1 tablespoon minced oregano
- salt and freshly ground black pepper
For the pizza:
- 180g pesto sauce
- 250g cherry tomatoes
- watercress leaves
- 1 cup fresh basil leaves
- 150g fresh ricotta crumbled
- 2 tablespoons drained capers
Preparation
- Preheat the oven to 180ºC
- To make the pizza base, put the zucchini, Parmesan, garlic, egg, flour, oregano, salt and pepper in a large bowl and mix until well combined.
- Put the mixture in a non- stick pan about 28 cm (there should be a thin base, if we have a lot of dough left over we can make two batches) and bake for about 35-40 minutes or until golden brown.
- Spread the base with the pesto sauce, add the cherry tomatoes, watercress, basil, ricotta and capers to serve.
