FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Zucchino, mint and chilli pizzetta
Zucchino, mint and chilli pizzetta
Italian
Starter
15 mins
Vegetables/vegetarian
Medium
Serves
1 Pizzetta

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
Ingredients
  • 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 zucchino
  • ½ red chilli, deseeded and finely sliced
  • Flaky sea salt and black pepper
  • Extra virgin olive oil
  • 4–6 mint leaves, roughly chopped
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. 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.
  2. Roll the dough out to around 20cm in diameter. Evenly distribute a small amount of Parmesan and mozzarella – just enough to cover the pizza.
  3. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Norma
Gazpacho with Spiced Crab Toasts
Italian
Starter
Over 2 hours
Vegetables/vegetarian
Easy
Norma
Smoky Charcoal-grilled Beef Rump with Cooked Grape Must and Thyme
Italian
Main
Over 2 hours
Beef
Easy
Norma
Burrata on Sourdough with Crushed Coriander, Fennel Seeds and Burnt Orange
Italian
Starter
30 mins
Cheese
Easy