The pizza with zucchini, onions, and anchovies offers a different and tasty way to enjoy this vegetable, which reaches its peak production in summer.
Zucchini contain vitamins, are rich in minerals, and low in calories, making them suitable for various diets.
In today’s pizza, their delicate flavor is enhanced by the onions and anchovies, which both add a strong and bold note.
As mentioned, zucchini are naturally a delicate vegetable, but when lightly processed, they become a soft and delicious base for many dishes, which is why I love to use them extensively in my kitchen.
Try this pizza and discover a delicious variation, where a crispy pizza base is covered with a soft layer of well-seasoned zucchini, perfectly complemented by the tasty ingredients added to them.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 528.10 (Kcal)
- Carbohydrates 54.73 (g) of which sugars 0.99 (g)
- Proteins 22.25 (g)
- Fat 25.12 (g) of which saturated 8.42 (g)of which unsaturated 4.10 (g)
- Fibers 3.99 (g)
- Sodium 1,002.63 (mg)
Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz semolina flour
- 1.8 oz all-purpose flour
- 2/3 cup water
- 3 g dry yeast
- 1/2 teaspoon sugar
- 1 tablespoon extra virgin olive oil
- 4 g fine salt
- 1.5 lbs zucchini (about 4 large)
- 2 onions (fresh)
- 5.3 oz mozzarella (fior di latte or for pizza)
- 2 slices fontina (thin)
- 1 egg
- 12 fillets anchovy (anchovy) (salted in oil)
- to taste oregano
- to taste black pepper
- 1 clove garlic (large)
- to taste extra virgin olive oil
- to taste fine salt
Tools
- Baking Tray 14 x 16 inches, lightweight metal
- Grater large holes
- Pan large
- Egg Slicer
Preparation
For preparing the pizza with zucchini, onions, and anchovies, first make the pizza dough according to the ingredients listed above and following the procedure found by clicking here.
While the dough is rising, boil an egg in a small pot for 7-8 minutes, then immerse it in cold water.
When cold, peel it and slice it using an egg slicer.
Wash 4 fairly large zucchinis, trim the ends, and grate them with a large-hole grater.
Place the grated zucchinis spread out on absorbent paper.
Thinly slice a fresh spring onion and set it aside. In a large pan, sauté a large clove of garlic cut in half in 3 or 4 tablespoons of extra virgin olive oil.
Remove the garlic when it is golden and add the onion to the pan, briefly letting it sauté.
Next, add the zucchinis, having previously patted them between two sheets of absorbent paper.
Salt, pepper, and dry out the natural liquids of the zucchinis over a high flame, stirring continuously.
For this operation, you need to use a large pan.
Turn off the heat after about 6-8 minutes, when the zucchinis are dry. Transfer to a plate and let them cool spread out.
Preheat the oven to the maximum temperature, roll out the pizza dough on a lightweight metal baking tray using parchment paper, or by greasing or flouring the tray.
Spread evenly the zucchinis, a raw spring onion sliced into rings, and about 12 salted anchovy fillets in oil over the pizza.
Bake for 10 minutes, placing the tray directly on the base of the oven, which is already at temperature and in static mode.
After this time, lower the temperature to 410°F and place the pizza on a rack in the center of the oven for another 10 minutes, until the top of the pizza appears golden.
At this point, remove the pizza from the oven, add sliced boiled egg, pieces of fontina, and fior di latte mozzarella (or a type that doesn’t release water) on top.
Bake for about another 5 minutes on the top rack of the oven in grill mode until the cheeses melt.
Remove from the oven and add a drizzle of extra virgin olive oil, a pinch of dried oregano, and, if desired, a grind of black pepper.
The pizza with zucchini, onion, and anchovies is ready to be enjoyed.
Storage
It is advisable to consume it immediately, but it keeps well in the fridge for one day if well sealed. To renew its freshness, reheat it.
It is advisable to consume it immediately, but it keeps well in the fridge for one day if well sealed. To renew its freshness, reheat it.
Here is a selection of excellent products useful in the kitchen. Many have been bought and tested by myself. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
