Topped with lemony ricotta, smokey griddled courgette, toasted hazelnuts and a drizzle of truffle oil - pizzas don't get much better than this!
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Yields:
4
Prep Time:
10 mins
Cook Time:
17 mins
Total Time:
27 mins
Cal/Serv:
631
Ingredients
2 courgettes, we used green, sliced
1 Tbsp. olive oil
Plain flour, to dust
2 x 220g balls pizza dough, defrosted if frozen, we used The Northern Dough Co
2 Tbsp. truffle oil (see intro)
250 g ricotta
2 Tbsp. finely chopped chives
Finely grated zest 1 lemon
250 g mozzarella, drained and sliced (from a 385g pack)
40 g hazelnuts, roughly chopped
Directions
Step 1Preheat oven to 240°C (220°C fan) mark 9.
Toss the courgette
slices with olive oil
and some seasoning.
Heat a griddle pan over
medium-high heat and
griddle courgette slices
for 4-5min, until starting
to char, turning halfway.
Step 2Meanwhile, on a
floured surface, roll out
each portion of dough to
a rough 30cm circle and
transfer each to a baking
sheet. Brush each base all over with a little
truffle oil.
Step 3In a small bowl, whisk
together the ricotta,
chives, lemon zest and
plenty of seasoning.
Step 4Divide griddled
courgette slices between
the 2 pizza bases and
dot over the ricotta
mixture. Top with the
mozzarella and scatter
over the hazelnuts. Cook
in the oven for 12min,
until golden and crisp.
Drizzle over a little more
truffle oil to serve.
You can drop the truffle oil if you find it too overpowering – just sub with a nice garlic oil instead.
If you fancy making your pizza in your pizza oven, preheat the pizza oven to 400°C. Transfer the pizza to your pizza oven, using your pizza peel, for about 3min until crispy and golden, turning around regularly with the peel.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
