The thin pizza with zucchini flowers is made with a very light batter based on flour and cold sparkling water, to which zucchini flowers, mozzarella, and anchovy fillets are added. Thin, crispy, and tasty, once tried you won’t leave it again. You can also add a thinly sliced zucchini with a mandoline. Try the gluten-free version.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10 oz sparkling water (cold)
- 1 1/4 cups all-purpose flour
- 15 zucchini flowers
- 3.5 oz mozzarella
- 4 fillets anchovies in oil
- 2 tbsps extra virgin olive oil (for the dough)
- 3 tbsps extra virgin olive oil (for the baking tray)
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking tray
- 1 Knife
Steps
Clean the zucchini flowers by removing the internal pistil.
Rinse them under running water and dry them with paper towels.
In a bowl, add the flour and salt.
Pour in the cold sparkling water gradually and mix with a whisk.
Mix well to remove any lumps.
Add the 2 tablespoons of oil and mix again.
Cut the mozzarella into cubes and add it to the batter.
Add the anchovy fillets and the shredded zucchini flowers.
Oil a 12×16 inch baking tray and pour the batter inside.
Spread the mixture evenly.
Bake at 392°F in the preheated static oven.
Bake for about 45 minutes or until it is well golden and crispy.
Tips
It’s also great the next day.
You can also add a thinly sliced zucchini with a mandoline.
Add a sprinkle of Parmesan before baking for extra crispiness.
Add a sprinkle of Parmesan before baking for extra crispiness.
Add a sprinkle of Parmesan before baking for extra crispiness.
Add a sprinkle of Parmesan before baking for extra crispiness.
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