Nutrition Facts
4 servings
4
Feta and Zucchini Pizza Recipe
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A feta and zucchini pizza, a summer-flavored pizza, soft and melt-in-your-mouth to enjoy in the evening under the pergola accompanied by a salad.
Ingredients
250 flour
2 salt
15 baker's yeast
3 Olive oil
25 warm water
1 Zucchini
½ block of feta
1 Pine nut
Olive oil
Directions
1
In the bowl of the mixer, add the flour, then the salt, the crumbled yeast, and the olive oil. Using the dough hook, mix and gradually add the water until you obtain a dough that pulls away from the sides. Cover with a cloth. Let the dough rest for about 30 minutes.
2
You will get approximately 500 g of dough. Knock down the dough with the palm of your hand and divide it into two equal parts of about 250 g each. You can freeze the second piece of dough.
3
Preheat the oven to 200°C. Shape the dough into an oval or a round.
4
Spread the pesto using a spatula. Place the slices of zucchini on the dough. Crumble the feta over the zucchini. Drizzle with olive oil and sprinkle with pine nuts.
5
To finish, bake for 15 to 20 minutes. Enjoy immediately accompanied by a nice chilled rosé.
Ingredients
Ingredients
250 flour
2 salt
15 baker's yeast
3 Olive oil
25 warm water
1 Zucchini
½ block of feta
1 Pine nut
Olive oil
Directions
Directions
1
In the bowl of the mixer, add the flour, then the salt, the crumbled yeast, and the olive oil. Using the dough hook, mix and gradually add the water until you obtain a dough that pulls away from the sides. Cover with a cloth. Let the dough rest for about 30 minutes.
2
You will get approximately 500 g of dough. Knock down the dough with the palm of your hand and divide it into two equal parts of about 250 g each. You can freeze the second piece of dough.
3
Preheat the oven to 200°C. Shape the dough into an oval or a round.
4
Spread the pesto using a spatula. Place the slices of zucchini on the dough. Crumble the feta over the zucchini. Drizzle with olive oil and sprinkle with pine nuts.
5
To finish, bake for 15 to 20 minutes. Enjoy immediately accompanied by a nice chilled rosé.
Notes
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