BBQ
Samphire & courgette pizza
A seashore inspired pizza for the summer. Garlic-spiked ricotta replaces the standard tomato sauce, and the samphire adds a salty, briny contrast.
Cook's notes
The best way to get a pizza in the oven is on a purpose made peel/paddle, dusted with plenty of flour. If you have a pizza oven, you’ll no doubt own one. If you don’t and you are using a standard oven, you can roll the dough out on a piece of baking parchment, add your toppings and then slide it off the parchment, directly onto the hot oven tray.
Ingredients
- 1 batch of basic pizza dough (see method for link to our recipe)
- 2 garlic cloves
- 250g ricotta
- 1 small red onion
- 2 courgettes
- 100g samphire
- Parmesan or vegetarian alternative, to garnish
- dried chilli flakes, to taste
- 1 lemon
- olive oil
- sea salt & black pepper
Method
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Step 1
Make and prove your pizza dough, divide it into 4 balls Get your oven or pizza oven up to full temperature. If using a standard oven, have it on full and place a flat oven tray in to heat up too.
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Step 2
Peel and finely chop the garlic. Beat the garlic into the ricotta with a generous pinch of salt until it is soft and spreadable. If your ricotta is particularly firm you can loosen it with a dash of cream, yoghurt, or olive oil.
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Step 3
Peel and finely slice the red onion. Pull the courgettes into long thin ribbons using a peeler. Trim away any tired looking ends from the samphire. Place the onion, courgettes and samphire in a mixing bowl and toss with 1 tbsp olive oil and a generous seasoning of salt and pepper.
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Step 4
To make each pizza, roll the dough out into a rough circle as thinly as you can. Spread a quarter of the ricotta thinly on top and then scatter some veg over artistically. Slide into the oven and bake until the dough is golden and crisp (approx. 8-10 mins in an oven, 1-2 in a pizza oven). Remove and finish with a light grating of parmesan, a sprinkling of dried chilli flakes and a small squeeze of lemon. Repeat