Provolone & Courgette Pizzetta
A Mediterranean-inspired pizzetta featuring creamy provolone, vibrant zucchini, tangy Persian feta, and aromatic zaatar. Perfect for a quick lunch, chic appetizer, or brunch with white wine.
Equipment
- 1 Oven Preheated to 175°C (347°F)
- 1 Pizza stone (optional)
- 1 Rolling pin or hands for shaping dough
- 1 Baking tray lined with parchment paper
- 1 Sharp knife for slicing vegetables
Ingredients
- 140 g Pizza Dough store-bought or homemade
- 45 g Yellow Zucchini thinly sliced
- 45 g Green Zucchini thinly sliced
- 60 g Provolone Cheese (Dolce) in small chunks or slices
- 8 g Zaatar Spice Middle Eastern blend
- 8 ml Garlic Oil olive oil infused with garlic
- 40.5 g Persian Feta in Herb Oil creamy, tangy
- 20 g Semi-Dried Tomato sweet and chewy
- 2 g Chili Flakes optional, for heat
Instructions
- Preheat the oven to 175°C (347°F). Use fan setting 1 for combi ovens or ensure top and bottom heat for deck ovens. Preheat a pizza stone for 30 minutes for a crispy crust.
- Roll or stretch 140 g of pizza dough into a 20 cm circle on a floured surface. Place on a parchment-lined tray or pizza peel for easy transfer.
- Arrange 45 g each of yellow and green zucchini slices in a single layer, slightly overlapping for visual appeal.
- Sprinkle 8 g of zaatar evenly over the zucchini, followed by a drizzle of 8 ml garlic oil.
- Distribute 60 g of provolone cheese in small chunks or thin slices. Dot with 40.5 g of Persian feta, reserving some herb oil for extra richness if desired.
- Bake for 9–10 minutes, until the crust is golden and cheese bubbles. Check at 8 minutes to avoid overcooking.
- Optionally, place under a salamander or broiler for 1–2 minutes to lightly brown the cheese.
- Top with 20 g of semi-dried tomatoes and 2 g of chili flakes. Slice and serve immediately.
Notes
- For a vegan version, substitute provolone and feta with cashew cheese or nutritional yeast and use herb-infused olive oil.
- Pair with a Sauvignon Blanc, pale ale, or cucumber-mint lemonade for a refreshing complement.
- Store zucchini in paper towels in the fridge for up to 5 days; slice just before use to prevent sogginess.
- Assemble pizzetta up to 4 hours in advance (excluding tomatoes and chili flakes) and refrigerate until baking.