Courgette and ricotta pizza
- July 2017
- Makes 2 x 35cm pizzas
- Hands-on time 35 min, oven time 15-18 min, plus rising and resting
For many years, this recipe was a Sunday ritual for Ursula Ferrigno and her Italian family. The ratio of semolina to tipo ’00’ flour makes for a flavoursome base and the addition of lemon juice creates a crunchy crust.
If you prefer a pizza with cheese AND tomato, then check out all our pizza recipes.
- Vegetarian recipes
- 25.4g (10.4g saturated)
- 57.5g (1.6g sugars)
- 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
- In a medium bowl combine the flour, semolina, salt and yeast. Make a well in the centre and add the lemon juice and olive oil. Using a wooden spoon, mix in the lukewarm water little by little. When you have a damp, crumbly dough, squeeze the crumbs together, then turn out the dough onto a clean work surface.
- Knead for a good 10 minutes, after which time the dough should be smooth and soft like silk. Return the dough to a clean bowl, cover with a damp cloth and leave to rise in a warm place for at least 2 hours or until doubled in size.
- Knock back the risen dough by gently punching it to release the gas trapped inside. Knead again for 4-5 minutes. Cover the dough with a clean cloth for 5 minutes and let it rest.
- Heat the oven to 220°C/200°C fan/gas 7. Put a baking sheet in the oven to heat up. For the topping, combine the garlic, grated hard cheese, ricotta, lemon zest and olive oil in a bowl, then season with salt and pepper. Cut the rested dough in half and roll each piece out to a rough 35cm circle (or 32cm square, if that’s easier).
- Sprinkle the baking sheet with semolina and put one pizza base on the hot tray. Spread the base with half the topping, scatter over half the courgette slices, then half the basil and, finally, half the grated mozzarella.
- Bake for 12-15 minutes until golden and bubbling. Drizzle over a glug of extra-virgin olive oil and serve topped with a few extra basil leaves. Repeat with the remaining base and topping.
Add the water gradually to the dough (step 1). You might not need it all.
Prepare the pizza dough as in step 2 up to 12 hours in advance. Put the dough in a large bowl, cover with cling film and leave to rise slowly in the fridge. Take the dough out of the fridge about 30 minutes before you want to shape the pizza.
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