Ricotta and Zucchini Pizza with Pine Nuts

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Using a peeler, shave the zucchini into thin slices. Place the zucchini shavings in a colander, sprinkle with a very generous pinch of salt and place in the sink until step 4.

Meanwhile, peel and mince the garlic. Grate the Parmesan. In a bowl, combine the garlic, Parmesan, ricotta and oregano with the olive oil. Season with salt and pepper.

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled out dough onto the trays.

Spoon the ricotta sauce over the top, spreading it almost to the edges. Sprinkle with the pine nuts and mozzarella. Squeeze any excess liquid from the zucchini and dot it all over the pizza. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

Meanwhile, wash and halve the cherry tomatoes. Pick and roughly chop the basil leaves. 

Once the pizzas are ready, toss the tomatoes and basil in a drizzle of olive oil and season with salt and pepper. Serve alongside the pizza.