Recipe

Crispy courgette and tomato wholemeal pizza with parmesan

With a crispy wholemeal base, plenty of veges and less cheese than its takeaway counterparts, this courgette and tomato pizza recipe is perfect for dinner. Serve with salad for a fresh family meal

Feb 08, 2018 9:25pm
By Sarah Murphy
  • 30 mins preparation
  • 25 mins cooking
  • 1 hr marinating
  • Serves 4
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Ingredients

  • 2 tomatoes, thinly sliced
  • 1 courgette, thinly sliced lengthwise
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 4 cherry bocconcini, sliced
  • 1 teaspoon fennel seeds
  • 2 tablespoon grated parmesan
  • 1/2 cup basil leaves
  • 2 tablespoon tzatziki
  • 1 tablespoon lemon juice
  • salad leaves to serve
Pizza dough
  • 1/3 cup warm water
  • 1 teaspoon dry yeast
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup wholemeal plain flour
  • 2 teaspoon olive oil

Method

  • 1
    Preheat oven to very hot, 220°C. Line an oven tray with baking paper.
  • 2
    For the pizza dough: In a small jug, combine water, yeast, sugar and salt. Set aside for 10 minutes until frothy. Sift flour into a large bowl, returning husks. Add yeast mixture and oil. Mix to a soft dough. Knead on a lightly floured surface for 5 minutes until smooth and elastic. Place in an oiled bowl, cover and set aside to prove for 1 hour (dough will double in size).
  • 3
    Punch dough down. Roll out to a 3mm-thick rectangle. Place on tray.
  • 4
    In a bowl, toss tomato, courgette, onion and garlic together. Spray with oil. Spread over base. Scatter with bocconcini and fennel seeds. Bake for 20-25 minutes until crisp.
  • 5
    Sprinkle with parmesan and basil. Drizzle over combined tzatziki and lemon juice. Grind over black pepper and serve with salad.

Notes

  • For a cheesy pizza dough that the kids will love, add ¼ cup finely grated parmesan to dough. Calories will increase.

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