Zucchini and lemon spelt pizza

Don’t you think white sauce pizza are the best ?

In Naples a few years ago we sampled many kinds of pizzas, and I think except if you have an exceptional tomato sauce and splendid cheese, white sauce works very well with parmesan and Italian herbs.

For this recipe I chose yellow zucchini to have a nice blend of yellow hues, but it works also well with green zucchinis 🙂

THIS RECIPE IS

Vegetarian

Flavorful

Easy

Takes a bit of time if you prepare the  pizza dough, but worth the effort and spelt flour adds flavour, proteins and more fibres.

INGREDIENTS

Spet Pizza dough:

  • 1 cup 
  • 1,5
  • 1 packet dry yeast
  • 2 tbsp olive oil
  • 1 tsp sea salt

Alternatively you can buy a pizza base you like or make your regular pizza dough and top it with the white sauce, zucchinis and lemon :).

Pizza toppings:

  • 100 grs parmesan
  • 30 cl thick cream
  • 1 crushed garlic glove
  • 1/2 lemon juice
  • 1 tsp salt
  • 2 yellow zuchinis
  • 1/2 organic lemon thickly sliced
  • Rosemary sprigs
  • Good extra virgin olive oil to drizzle
  • Salt and cracked pepper
Spelt pizza dough rising

DIRECTIONS

Spelt pizza dough:

  1. Whisk medium heat water, raw sugar, and yeast together in a bowl. let it rest for 5 min
  2. Add 1 cup flour, and blend. Let stand until the mixture is bubbly (15 min) 
  3. Add the remaining flour, olive oil, and salt (last element to add, yeast does not like it so ensure you add it at the end). Blend it thoroughly until you get a proper dough.
  4. Put it in a bowl dusted with flour, cover with wet towel and let to rest for 1 hour.
  5. Transfer to floured work surface. Divide the dough in  4 balls; cover. Cover them and let rest again for 45 minutes.
  6. Roll it in the shape you want for your pizza. I like thin crispy pizza but if you prefer you can roll it less and make it thicker to get a soft center.

Pizza:

  1. Preheat your oven at 200 deg C fan forced
  2. Wash the zucchinis and lemon and slice them thinly (I use mandolin for zucchinis). Coat the zucchinis in 1,5 tbsp olive oil and salt.
  3. Prepare the white sauce mixing the cream, crushed garlic, parmesan lemon juice and salt together.
  4. Bake your pizza base for 5 min
  5. Take the pizza out of the oven, top it with the white sauce, and the zucchini and lemon rinds. Drizzle with 1 tbsp olive oil and add a little more parmesan, and the rosemary.
  6. Bake in the oven for 7 to 10 min (depending on the dough thickness it might be quicker or longer).
  7. Take it out, add fresh rosemary, a little more olive oil if you want and some cracked pepper.

Enjoy the Sun on your table 🙂

NOTE:

To make it vegan, you can use cashew béchamel and nutritional yeast or almond parmesan to replace the dairy white sauce.

Also, ensure your lemons are very thin, as it has to bring a subtle acidity to the pizza but should not be overwhelming !