This spicy courgette pizza comes with lemon and feta and is perfect for pizza night. Its light but filling and trust me the lemon is something that you will want to add to your pizza every time! I have to admit when I first tried lemon on a pizza I was a little concerned, well you can’t mess with pizza night! Well not in our house anyway! Pizza night/movie night is every Friday night in our house, and the making of the pizza is all part of the fun.
I progressed onto making my own pizzas after learning about the
crap ingredients that are in store bought pizzas, and I just wanted to avoid some of that stuff, not to mention all the salt and sugar! Anyway making your own pizzas is much more fun and really easy to do, I know it takes a bit more time and effort than unwrapping a pizza and popping it in the oven but it really is worth it. So get the kids involved and have some fun with it.
I usually make a spelt pizza dough for a number of reasons really. First off spelt is a whole grain and high in fibre, secondly, it is also easier to digest, so if you have someone in the family who has a gluten intolerance this may just be your answer. Spelt does contain gluten so it is not suitable for anyone suffering from celiacs disease. This spicy courgette pizza is a great vegetarian pizza so if you are having veggie friends over for pizza night this will definitely win them over 😉
Serves: 4 Time:60 minutes
For the Dough:
285g Organic Whole Grain Spelt Flour, plus more for dusting
1/2 Tsp Sea Salt
1/2 Tsp Dried Oregano
1 Tsp Honey
300ml Warm Water
1/2 7g Packet of Fast Yeast
For the Sauce:
1 Tbs Extra Virgin Olive Oil, plus 1 tbsp more for oiling bowl
1 Medium Onion, sliced very finely
1 Tsp Dried Oregano
1 Tsp Balsamic Vinegar
Pinch of Sea Salt
Freshly Ground Black Pepper
Cornmeal, for dusting the pizza dish
For the Topping:
1 Medium Courgette, sliced thinly
Zest of half a Lemon
1/2 Tsp Chili Flakes (optional)
A couple of sprigs of Lemon Thyme (or regular Thyme)
Extra Virgin Olive Oil (optional)
- Pre heat the oven to 180 degrees C.
- Make the dough. Mix the flour, oregano and salt in a large bowl. Add the yeast to the water and stir well. Add the honey to the water and stir again. Make a well in the flour and add the water slowly mixing well. When it is all combined into a ball tip it out onto a floured surface and kneed for about 10 minutes. Place the dough in an oiled bowl, cover with cling film and set aside in a warm place for about 30 minutes.
- Make the sauce. Heat the olive oil in a medium saucepan, add the onion and cook until soft, add the garlic and cook for a minute. Then add the oregano, passata and balsamic vinegar. Fill the empty passata bottle with a little water and add to the pan. Simmer gently for about 20 minutes.
- When the dough has risen, turn it out on to a floured surface and kneed again for a few minutes. Then roll it into a thin round with a rolling pin. Lightly dust a pizza dish with some cornmeal and place the pizza dough on top.
- Lightly cover the pizza dough with some of the tomato sauce, add the courgettes and crumble the feta over them. Sprinkle over the lemon zest, the lemon thyme, some chile flakes, and some black pepper. Cook on the middle tray of the oven for about 20 minutes.
Notes: You will have sauce left over, this will freeze well if you want to save it for your next pizza or it is also great with pasta dishes.
* Inspired by the recipe “Mini Pizzas – Courgette and Lemon with Feta” from the book “Honestly Healthy” by Natasha Corrett & Vicki Edgson