Zucchini and Sainte-Maure Pizza
Pizzas are not only about tomato sauce and ham : here is a recipe that involves zucchini and Saint-Maure cheese. A real upgrade for a delicious pizza !
- 4 green and yellow zucchini
- 1 white onion
- a bunch basil
- a little olive oil
- 1 garlic clove, crushed
- 1 sprig thyme
- 1/2 Sainte-Maure de Touraine cheese
- 20 pieces oven-dried tomato
- 20 pitted black olives (Taggiasche, preferably)
- freshly ground black pepper
- 1 teaspoon baker’s yeast (or 1/4 sachet dried yeast)
- 5 1/8 ounces fine pastry flour (145 g)
- 2 pinches salt
- 1 teaspoon olive oil
- 2 tablespoons cold water
Step 1: Pizza Dough
Dissolve the yeast in a little warm water. Combine the flour, salt, olive oil, and cold water in the bowl of a mixer.
Mix at a slow speed until you have an even dough.
Shape into a ball, and cover with a damp cloth. Leave to rise at room temperature for at least 30 minutes.
Step 2: Zucchini
In the meantime, wash 4 green and yellow zucchini. Cut two of them into thin rounds (about 2 mm) and the other two into small cubes (1/8 inch (5 mm)), removing the seeds.
Peel and thinly slice 1 white onion.
Rinse, dry and pick the leaves from a bunch of basil, then chop them.
In a frying pan, gently sauté the zucchini cubes, covered, with 1 crushed garlic clove, the leaves of 1 sprig of thyme, and a little olive oil, for 10 minutes.
Crush with a fork, season lightly with salt, and add the chopped basil. Mix well.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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