Courgette and Mozzarella Pizza with Pesto and Romesco Recipe

Recipe by Beckbitesback

Ingredients

1 ½ cup wholemeal bread flour
½ tsp yeast
1 tsp salt
1 tbsp oil
200ml ice cold water

To top
1 courgette
½ lemon
5 slices mozzarella
5 tbp romesco
3-4 tsp pesto
Chilli Flakes
Oregano
Salt and pepper

Method

Step 1: Make your pizza dough by combining the flour, yeast, and salt in a medium mixing bowl
Step 2: Pour in your cold water and olive oil and combine until a dough is formed
Step 3: Dust a clean counter with flour, then pour out your dough and knead for 3-5 minutes, then grease a bowl with olive oil, place the dough in, cover with a tea towel, and rest for 15 minutes
Step 4: Knead for another 3-5 minutes until the dough is elastic, then split the dough into two balls, and place them each in their own greased bowl covered with clingfilm or a damp tea towel, and rest for at least 6 hours, or overnight, in the fridge
Step 5: When you are ready to have the pizza, prepare your courgette by thinly slicing it and adding the slices to a large saucepan with a splash of water, salt, juice of half a lemon, and oregano and simmer for 5 minutes until slightly softened
Step 6: Roll your dough out on a floured surface, then flour the pizza stone and transfer the dough onto the stone
Step 7: Top your pizza dough with a thin layer of courgette and a couple of slices of mozzarella and cook in the pizza oven for 3-4 minutes, turning the pizza halfway through to ensure all edges get cooked
Step 8: Remove from the pizza oven, top with a drizzle of pesto and a few spoonfuls of romesco, chilli flakes, and salt and pepper, and serve