Courgette and tapenade pizza

Dough recipe from "The Vegetarian Kitchen" ed. Linda Fraser (Lorenz Books, 1999)

Topping recipe adapted from Red Magazine, May 2010

Makes 1x 30cm pizza

vegetarian

For the dough:

175g strong white bread flour

1/4 tsp salt

1 tsp dried yeast

120-150ml lukewarm water

1 tbsp olive oil

For the topping:

1 tbsp olive oil

1 courgette, cut into thin slices

2 tbsp black olive tapenade (I found a small jar in Asda and used all of it)

100g mozzarella, torn into shreds

15g shaved/graved parmesan cheese

1 pinch salt

Start by making the dough...

Put the flour, salt & yeast into a large mixing bowl and stir.
Make a well in the centre and pour the water and oil into that, then mix with a spoon to a soft dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Put the dough in a greased bowl and cover with cling film. Leave in a warm place to rise for about 1 hour, or until the dough has doubled in size.

To make the pizza...

Fry the courgette slices in the olive oil with a little salt for about 5 minutes, then put them on some kitchen paper to drain off the excess oil.
Knock back the dough, turn on to a lightly floured surface and knead again for 2-3 minutes. Roll out to fit your pizza tray and put the dough on it. I have a pizza tray with holes in it to allow the air to move.
Spread the tapenade over the pizza dough. Add the cheeses and courgettes.
Cook at Gas Mark 5 (200 degrees C) for about 20 minutes.
Enjoy! Goes nicely with a CHW green salad.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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