Zucchini are definitely underrated. They take on an elegant quality when thinly sliced and look very pretty in cross-section, as used here. The simple effect of the heat from the chilli and the cooling mint makes this a really successful ensemble.
Recipe courtesy of
1 large golf-ball-sized piece of pizza dough
1 small handful of grated block mozzarella – the hard, cheap kind
1 small handful of grated Parmesan
½ red chilli, deseeded and finely sliced
Flaky sea salt and black pepper
Extra virgin olive oil
4–6 mint leaves, roughly chopped
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Preheat your oven to its highest setting (250C/Gas 9 or above). At the same time put a pizza stone or baking sheet in the oven to heat up.
Roll the dough out to around 20cm in diameter. Evenly distribute a small amount of Parmesan and mozzarella – just enough to cover the pizza.
Finely slice the zucchino to cover the cheese (use a mandoline or a potato peeler) and sprinkle with some finely sliced red chilli. Season and drizzle with olive oil. Place the pizzetta on your stone or baking sheet in your preheated oven for about 6–8 minutes and garnish with some roughly chopped mint and a drizzle of olive oil.
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