About This Recipe
This spring pizza is bursting with fresh, seasonal flavors, zucchini, tomatoes, and basil on a crisp, golden crust. A simple yet gourmet dish that’s perfect for sharing in the sunshine.
Ingredients
At Oliviers&Co
2 tbsp Olive & Chili Pepper Oil
1 pack Green Olives with Oregano
Flower of Salt of the Ebro Delta
At the market
3 mini zucchinis
2 small spring onions
1 red onion
3 cups baby kale
12 cherry tomatoes
1 fresh pizza dough
3.5oz mascarpone
2 tbsp heavy cream
Parmesan, freshly grated
Fresh basil
Pepper
Directions
Using a mandolin, cut the zucchinis into thin slices lengthwise. Do the same with onions. Quickly blanch the kale leaves in boiling water and leave to drain. Cut cherry tomatoes in half.
Prepare the cream base by mixing mascarpone, heavy cream and olive & chili pepper oil. Add salt & pepper and spread it onto pizza dough in a even layer.
Arrange the vegetables, olives and finish with some parmesan.
Bake for about 10-15 minutes in a preheated oven at 425°F.
Once cooked, sprinkle with fresh basil leaves, shavings of parmesan and a drizzle of olive & chili pepper oil.