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.
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- 25.4g (10.4g saturated)
- 57.5g (1.6g sugars)
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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