Ingredients Jump to Instructions ↓

  1. 4 1/2 oz/15 g fresh yeast or 1/2 tsp sugar

  2. 1/2 cup/125 ml warm water

  3. 1 1/3 cups/200 g all purpose/plain flour

  4. 3 1/2 oz/100 g mashed potato

  5. salt to taste

  6. 6 oz/180 g zucchini/courgettes, very thinly sliced

  7. 4 oz/125 g onions, very thinly sliced

  8. 1/2 cup/125 ml Pesto (refer recipe)

  9. 2 tbsp pine nuts

Instructions Jump to Ingredients ↑

  1. Method :

  2. Dissolve the yeast and sugar in the water and set aside for 15 minutes. until foamy.

  3. Mix the flour, mashed potato, the yeast mixture, and salt in a large bowl to make a stiff dough. Knead until smooth and elastic. Shape into a ball.

  4. Place in an oiled bowl and let rise for 1 hour. Preheat the oven to 450°F/220°C/gas 7.

  5. Oil a baking sheet. Season the zucchini and onions with salt. Roll out the dough on the baking sheet. Dimple with your fingertips.

  6. Place the onions on top of the dough. Drizzle with 1 tablespoon of pesto.

  7. Bake for 20 minutes. Add the zucchini and more pesto. Sprinkle with the pine nuts. Bake for 20 minutes.

  8. Drizzle with the remaining pesto and serve hot.


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