zucchini, mint, and chilli pizzetta

Taken from the Polpo cookbook, pizzettas are simple and quick to make. This recipe redefines pizza as there is no tomato or garlic and they are unbelievably delicious.

Serves 1.

1 ball of pre-made dough (see pizzetta dough recipe)
1 small handful of grated block mozzarella
1 small handful of finely grated Parmesan
Zucchini very finely sliced
Half a red chilli, de-seeded and finely sliced
Olive oil
4-6 mint leaves finely chopped


Preheat your oven to its highest setting 250ºC (475ºF) or above.
Roll out the pizza to about 20 cm and place on a lightly oiled baking sheet in a thin layer.
Sprinkle on the cheeses, lay the zucchini on top with the chopped chilli and mint to cover the base (too much topping and the base won’t be crisp).
Bake for around 5-6 mins or until starting to get brown spots.
Season with salt, pepper, and a drizzle of olive oil.

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