Topped with lemony ricotta, smokey griddled courgette, toasted hazelnuts and a drizzle of truffle oil - pizzas don't get much better than this!
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Yields:
4
Prep Time:
10 mins
Cook Time:
17 mins
Total Time:
27 mins
Cal/Serv:
631
Ingredients
2
courgettes, we used green, sliced
1Tbsp.
olive oil
Plain flour, to dust
2
x 220g balls pizza dough, defrosted if frozen, we used The Northern Dough Co
2Tbsp.
truffle oil (see intro)
250g
ricotta
2Tbsp.
finely chopped chives
Finely grated zest 1 lemon
250g
mozzarella, drained and sliced (from a 385g pack)
40g
hazelnuts, roughly chopped
Directions
Step 1Preheat oven to 240°C (220°C fan) mark 9.
Toss the courgette
slices with olive oil
and some seasoning.
Heat a griddle pan over
medium-high heat and
griddle courgette slices
for 4-5min, until starting
to char, turning halfway.
Step 2Meanwhile, on a
floured surface, roll out
each portion of dough to
a rough 30cm circle and
transfer each to a baking
sheet. Brush each base all over with a little
truffle oil.
Step 3In a small bowl, whisk
together the ricotta,
chives, lemon zest and
plenty of seasoning.
Step 4Divide griddled
courgette slices between
the 2 pizza bases and
dot over the ricotta
mixture. Top with the
mozzarella and scatter
over the hazelnuts. Cook
in the oven for 12min,
until golden and crisp.
Drizzle over a little more
truffle oil to serve.
You can drop the truffle oil if you find it too overpowering – just sub with a nice garlic oil instead.
If you fancy making your pizza in your pizza oven, preheat the pizza oven to 400°C. Transfer the pizza to your pizza oven, using your pizza peel, for about 3min until crispy and golden, turning around regularly with the peel.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
