Courgette pizza with herby goat’s cheese and chipotle chutney

5.00

This courgette pizza has a sunshine yellow base made from yellow courgettes, and is topped with crispy courgette fritti and creamy goat’s cheese. If you don't have a pizza oven, this can also be made in a regular oven preheated for an hour at its highest setting. The pizza will take about 10–15 minutes to cook.

First published in 2024

Ingredients

Metric

Imperial

Pizza base

  • 400ml of water
  • 1/2 tsp caster sugar
  • 7g of Doves Farm Quick Yeast
  • 25g of sourdough starter, ripe
  • 600g of white bread flour
  • 7g of salt
  • semolina, for dusting

Chipotle chilli chutney

Yellow courgette sauce

Whipped herby goat's cheese

Courgette fritti

Garnish

Equipment

  • pizza oven
  • pizza peel

Method

1

Prepare the sourdough pizza base two days ahead of cooking 

2

Whisk the yeast and sugar into the water, then whisk in the sourdough starter 

3

Add in the strong bread flour along with the salt and stir well with a wooden spoon until you have a rough, shaggy dough

  • 600g of white bread flour
  • 7g of salt
4

Knead until the dough is elastic and smooth, around 10 minutes 

5

Transfer the dough to a clean bowl and cover with cling film 

6

Set aside at room temperature and leave to proof for 2 hours, or until the dough has almost doubled in size

7

After 2 hours, divide the dough into two pieces

8

Wrap in cling film and leave to rise in the fridge for 2 days

9

Once the dough has risen, start preparing the chipotle chilli chutney 

10

Heat the vegetable oil in a pan then the remaining chutney ingredients

11

Bring the mix to a boil, then turn the heat down and leave to bubble for around 2–3 hours or until it reaches a jammy, chutney-like consistency 

12

Meanwhile take the peeled and diced courgette pieces and lay them out on a baking tray 

13

Preheat the oven to 180°C

14

Drizzle the squash with olive oil and season with salt and pepper 

15

Add in a splash of water, then cover the baking tray with tin foil 

16

Roast them in the oven for 45 minutes, then remove the foil and cook for 15 more minutes 

17

Once the courgette is soft, add it to a food processor along with the basil and garlic 

18

Blitz until smooth, then drizzle in the olive oil in a continuous stream while blending until you’ve reached your desired consistency 

  • 75ml of olive oil
19

Taste and season with salt and pepper then set aside 

20

For the whipped herby goat’s cheese, add all of the ingredients to a food processor and blitz until smooth and aerated. Set aside until serving 

21

Next, prepare the courgette fritti. First whisk together the flours and salt 

22

Whisk in the egg and sparkling water, whisking until a thin batter forms 

23

Heat the vegetable oil in a large pot until around 180°C

  • 1l vegetable oil, for frying
24

Carefully dip each of the courgette strips into the batter 

25

Fry them in the oil for a couple of minutes, or until crisp, then drain on a plate covered with paper towel 

26

Season with salt then set aside until ready to plate 

27

Next, prepare the pizza oven for cooking the pizza and dust a pizza peel with semolina

  • semolina, for dusting
28

Use your fingertips to flatten the middle of the dough, gently pushing it out and creating a crust as you go

29

Lift the dough onto the back of your hands, then use the weight of the dough to gently stretch it out even more

30

Place the dough onto the dusted pizza peel, then top with the roasted summer squash sauce 

31

Spoon over dollops of the whipped herby goats cheese. Cook in the pizza oven for around 1 minute, turning every 10 seconds, or until bubbly and cooked through 

32

Top the pizza with the chipotle chilli chutney, some extra whipped herby goats cheese, the courgette fritti and some fresh parsley leaves 

First published in 2024

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