With this recipe today propose a pizza light, a very tasty pizza.
We chose as ingredients zucchini, with a lot of vitamin value, essential for our body, and fresh mozzarella, tasty and at the same time light.
Like for the other recipes of pizza, we add the milk in the ingredients. This is because the domestic oven we have in our houses, are not so powerful like the professional one in pizzeria. The cooking is longer, and with the milk (not used in a professional pizzeria), we can keep the pizza or the focaccia soft, avoiding the risk to have a food dry and overcoocked. If you have at home a professional oven for pizza, do not use milk as ingredient.
The preparation of pizza with zucchini is very fast, only need the rising time of the dough which varies depending on the tastes and needs, although we recommend a minimum of four hours needed to double the consistency and an ease digestion.
This is a great food for a dinner with friends, accompanying the pizza with zucchini with a good cold beer.
- Take a medium-sized bowl, and pour inside the flour (1), join the water (2) and also the milk (3), then add the granulated sugar.
- Now dissolve the yeast for pizza in a small cup with a little warm water, thoroughly stirring with a spoon (4), until it is completely dissolved, then join it in the bowl with the other ingredients (5) and finally, also add the extra virgin olive oil (6).
- Now knead all the ingredients with both hands (7), until it will not become homogeneous and will have assumed the form of a ball (8). Once this is complete, leave the dough in the bowl rises for about four hours, covering it with a cotton cloth (9). The dough leavening, should double in volume to achieve a soft texture and digestible at all.
- Take the zucchini and wash thoroughly under water (10), then chop it finely the vegetable a la julienne with a grater (11) and leave aside in a saucer (12).
- Place the fresh mozzarella on a clean cutting board (13) and cut initially in slices not too thin, then into strips, until realizing little pieces (14). When finished, leave it aside in a saucer (15).
- Now take an aluminum roasting and grease the bottom with a teaspoon of extra virgin olive oil (16). Then place inside the dough made previously (17), finally, with the palms of hands, spread out the entire pizza dough until completely cover the bottom of the pan (18).
- Now cover the pizza with zucchini previously cut into julienne (19) and add on a tablespoon of extra virgin olive oil (20) and salt at your will (21).
- Bake the pizza in preheated oven at 150° C for about twenty minutes (22) and once cooked sufficiently, take out it and add the fresh mozzarella (23). Bake again until the cheese is melted take out again (24) to cut it with the scissors. Serve still hot at table, accompanied by the good cold beer.
