Pizza with Zucchini
How do you make homemade pizza with beer dough?
Prepare the dough by mixing flour with beer, soda water, yeast, and salt; let it rise for 90 minutes. Marinate zucchini ribbons with lemon zest and oil. Roll out the risen dough, top with cheese and the marinated zucchini. Bake at 220°C for 15 minutes until the base is crisp.
This is the recipe for one of my favorite pizzas; it has a deliciously light and soft base, with no tomato, so with this white base we can fully enjoy the flavor of the zucchini together with the super tasty and crunchy crust. This vegetarian pizza is ideal when zucchini are in season. It is exquisite hot, fresh from the oven, but also warm or cold for lunch away from home or for a picnic.
The screen will not turn off while you cook.
Servings: For 1 large pizza + 4 small ones
Ingredients
- 500 g type 1 wheat flour or spelt flour
- 15 g salt
- 12 g fresh brewer's yeast
- 200 ml light beer
- 100 ml soda water
- 500 g melting cheese or mozzarella
- 600 g zucchini
- Zest of 2 organic lemons
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt (for the zucchini)
- Pinch of black pepper
Instructions
Start by cutting the mozzarella into small cubes (if this is the cheese you want to use; if using a semi-hard cheese, skip this step and simply cut it). Place it in a colander so it loses excess water.
Sift the flour into a large bowl.
Pour in the beer, yeast, and soda water. Stir.
Add the salt.
Mix in a stand mixer or by hand; it will be quite sticky, but that is normal. Cover and let rest for 1½ hours.
Wash the lemons, grate the zest, and set aside.
Wash and dry the zucchini. Using a potato peeler, cut each one into ribbons.
Place the zucchini in a bowl, add the lemon zest, ¼ teaspoon salt, a pinch of pepper, and the extra virgin olive oil. Let rest.
After resting, the dough will have doubled in volume.
Place the dough on a floured surface. If you decide to make 1 pizza plus 4 small ones, divide the dough in half and then divide the other half into 4 equal parts; if you decide to make two large pizzas, divide the dough in two.
Preheat the oven to 220°C (430°F). Roll out the dough with a rolling pin or with your fingertips and place it on a tray lined with parchment paper.
Spread the cheese over the large pizza.
Repeat the same process with the other pieces of dough to form the mini pizzas or the other large pizza. Place them on another tray, then add the cheese on top.
Place the zucchini ribbons over the pizzas.
If desired, add cherry tomatoes cut in half. Bake one tray at a time for 15 minutes at 220°C. Enjoy straight from the oven or later at a wonderful picnic.
Enjoy your meal!
Reviews
There are no reviews yet.
- 500 g type 1 wheat flour or spelt flour
- 15 g salt
- 12 g fresh brewer's yeast
- 200 ml light beer
- 100 ml soda water
- 500 g melting cheese or mozzarella
- 600 g zucchini
- Zest of 2 organic lemons
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt (for the zucchini)
- Pinch of black pepper