zucchini pizza

with pesto, tomato, basil and ricotta

  • 2⁄₃ cup (180g) store-bought pesto
  • 250g vine-ripened cherry tomatoes, halved
  • 2 oxheart tomatoes, thinly sliced
  • 1 cup watercress sprigs
  • 1 cup basil leaves
  • 150g fresh ricotta, crumbled
  • 2 tablespoons baby capers, drained and rinsed

zucchini base

  • 6 medium zucchini (courgettes), grated 
  • 1 cup (80g) finely grated parmesan
  • 2 cloves garlic, crushed
  • 1 egg
  • 2⁄₃ cup (95g) wholemeal spelt flour
  • 1 tablespoon finely chopped oregano
  • sea salt and cracked black pepper
  1. Preheat oven to 180°C (350°F). To make the zucchini base, place the zucchini, parmesan, garlic, egg, flour, oregano, salt and pepper in a large bowl and mix to combine. 
  2. Divide the mixture between 2 lightly greased large oven trays lined with non-stick baking paper and spread out each to form a 22cm circle. Cook for 35–40 minutes or until golden and cooked through.
  3. Spread each of the bases with the pesto. Top with the tomato, watercress, basil, ricotta and capers to serve.  Makes 2.
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