Zucchini, green olive, mint and fetta pizza


-600ml tomato passata

-200g mozzarella, sliced

-12 mint leaves

-3 zucchinis, cut in thin slices

-Freshly ground black pepper

-24 green olives, pitted

-200g fetta cheese

-6 pizza bases*


Preheat oven to 250C.

With the rolled-out pizza base on a cutting board, smear a little tomato passata over it, keeping it away from the edge.

Add a few pieces of mozzarella, then tear 2 mint leaves and stick them into the passata.

Top with 3-4 slices of zucchini, a grind of black pepper, a few olives and finish with a crumble of fetta.

Bake until crisp, and repeat with remaining pizza bases.

*For pizza bases recipe:

-400g plain flour

-100g yellow polenta

-2 tsp fine salt

-7g dried yeast

-1.5 cups warm water


In a bowl, combine dry ingredients then pour warm water into a well in the centre. Mix until dough forms then knead for 5 minutes.

Place dough in a floured bowl and cover with plastic wrap. Leave in a warm place for 1 hour or until doubled in size. At the same time, soak pizza tile in water for 1 hour.

When dough is ready, place on a floured surface and cut into 6 even pieces.

Preheat oven to 250C and put tile in.

Roll out dough pieces into a rough, round shape to about 3 millimetres thick then top with one of the options below, or make up your own.

Chorizo and prawn pizza.

Zucchini, green olive, mint and fetta pizza.

пицца цук иностр пицца иностр

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