Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep zucchini
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.
2 Prep toppings
Meanwhile, peel and mince the garlic. Grate the Parmesan. In a bowl, combine the garlic, Parmesan, ricotta and oregano with the oliveoil. Season with salt and pepper.
3 Roll pizza
Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the doughballs, 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.
4 Bake pizza
Spoon the ricotta sauce over the top, spreading it almost to the edges. Sprinkle with the pinenuts 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.
5 Prep salad
Meanwhile, wash and halve the cherrytomatoes. Pick and roughly chop the basil leaves.
Once the pizzas are ready, toss the tomatoes and basil in a drizzle of oliveoil and season with salt and pepper. Serve alongside the pizza.