Courgette and ricotta pizza recipe | delicious. magazine

Name: Courgette and ricotta pizza recipe | delicious. magazine
Ingredients: 50g tipo ‘00’ flour (from the baking section of large supermarkets); 250g fine semolina, plus extra for sprinkling; 2 tsp sea salt; 7g sachet fast-action dried yeast; 1 tbsp freshly squeezed lemon juice; 1 tbsp olive oil; 200ml lukewarm water; For the topping; 1 large garlic clove, finely sliced; 55g parmesan (or vegetarian alternative), coarsely grated; 125g ricotta; Grated zest ½ unwaxed lemon; 2 tbsp extra-virgin olive oil, plus extra glug to serve; ½-1 medium courgette, halved lengthways and sliced into fine half-moons; Generous handful of freshly torn basil leaves, plus extra to serve; 110g mozzarella (ideally buffalo), coarsely grated and drained on kitchen paper for 30 minutes

www.deliciousmagazine.co.uk

Make your own rustic base for this vegetarian pizza, then top with courgette, ricotta, mozzarella and parmesan – can you have too much cheese?

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Ingredients

50g tipo ‘00’ flour (from the baking section of large supermarkets)
250g fine semolina, plus extra for sprinkling
2 tsp sea salt
7g sachet fast-action dried yeast
1 tbsp freshly squeezed lemon juice
1 tbsp olive oil
200ml lukewarm water
For the topping
1 large garlic clove, finely sliced
55g parmesan (or vegetarian alternative), coarsely grated
125g ricotta
Grated zest ½ unwaxed lemon
2 tbsp extra-virgin olive oil, plus extra glug to serve
½-1 medium courgette, halved lengthways and sliced into fine half-moons
Generous handful of freshly torn basil leaves, plus extra to serve
110g mozzarella (ideally buffalo), coarsely grated and drained on kitchen paper for 30 minutes