Zucchini, lemon and feta pizza

Serves 4
Prep 15
Cook 35

Base 

  • ½ teaspoon sugar 
  • ½ cup warm water 
  • 1 heaped teaspoon granulated yeast 
  • 1 cup plain white plain flour 
  • ½ cup wholemeal plain flour 
  • 2 teaspoons olive oil 
  • ½ teaspoon salt

Topping

  • 2 courgettes, ribboned (use vegetable peeler) 
  • 1 chilli finely chopped 
  • ½ cup grated Parmesan cheese 
  • 2 tablespoons lemon juice 
  • 1 teaspoon lemon zest 
  • 120g feta, crumbled 
  • ½ cup chopped mint

Weight, measurement and temperature conversions

View nutrition information per serve

  1. In a small bowl dissolve sugar in the warm water. Add yeast and wait a few minutes until the yeast froths. 
  2. In a large bowl add flour, oil and salt and then yeast mix. Mix well and form a ball of dough. 
  3. Knead dough for approximately 5-10 minutes, until dough is smooth and elastic. Bring dough together into a ball. Place dough in a bowl, cover and leave in a warm place. Leave approximately 1 hour until risen to twice the original size. Roll onto a floured board to preferred size and thickness. Add toppings of choice. 
  4. Combine topping ingredients and arrange on top of the pizza base. Bake 12-15 minutes in a hot oven, 200°C, or until golden.

Tips

  • Make a double batch of the pizza dough and freeze half for another meal.
  • Use your own pizza base recipe or a store purchased pizza base for when in a hurry.

Tips

  • Make a double batch of the pizza dough and freeze half for another meal.
  • Use your own pizza base recipe or a store purchased pizza base for when in a hurry.

Nutrition Information