Courgette Pizza Hmmm...

August 19, 2015

Over the weekend I invited a few friends round and tried a pizza courgette experiment. I had found a recipe onlineand it sounded delicious and what a great opportunity to try something new. After making the pizza I made some reflections on the ingredients and found an alternative recipe for the next round. To be honest the pizza did taste delicious at the time, the reflection on the ingredients was a bit harder to swallow.

 Shredded courgette

Courgettes are in season this month and are a great ingredient for both toppings and for the pizza base. I shredded the courgette and a great tip is that you must squeeze out as much juice from the shredded courgette as possible, otherwise you will have a very soggy pizza base.

Free range Scottish eggs

I try my best to buy only Scottish eggs, local is ideal for me. It is a simple way to support the local economy and these eggs are also free range, which for some is preferable. I prefer to choose free range eggs because I like to think that the quality of life for the hens is better. Here are some facts about laying hens, a warning this is not a light read.

Grated mozzarella cheese

The eggs and mozzarella are used in the courgette base to help bind the courgette. I have looked into alternatives to the cheese for multiple reasons, one is that pizza usually has loads of cheese on top as well, which means there is loads of cheese in this meal. The other is because cheese is also hard on the climate. I have since found anotheralternative vegan recipe that I will try out next time.

Spread out the base mixture on baking paper

I crossed my fingers and tossed it in the oven at 210 degrees Celsius for about 27 mins. To my delight it browned up quite nicely.

The base after about 27 mins in the oven

Next it was time to load up the toppings and put in the oven for another 20 mins. I was eating with friends and chose a traditional array of toppings with pepperoni, onion, and pepper. I topped with fresh mozzarella, this was a mistake because the mozzarella was far too wet and therefore had to stay in the oven for 20 mins instead of 10 to cook off some of the moisture. 

Courgette pizza ready to eat.

If you have some recipes you have found using seasonal veggies, give us a shout. Keen to hear what you think of our courgette pizza experiment in the comments.


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