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Pizza with baby marrows

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Recipe Ingredients

  • 2 large baby marrows, cut into 1cm-thick slices
  • 1 clove garlic, chopped or crushed
  • 1 tbsp extra-virgin olive oil
  • ⅛ tsp dried origanum
  • ⅛ tsp paprika
  • salt
  • 450g pizza dough (buy fresh dough from your local pizzeria, or use a good preprepared base)
  • ½ cup ricotta cheese
  • ½ cup grated Gruyère cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup packed fresh basil leaves, thinly sliced, plus leaves for garnish

Recipe Directions

  1. Prepare outdoor grill or braai for direct grilling or braaiing on medium-high.
  2. In a large bowl, toss baby marrows, garlic, oil, origanum, paprika and ⅛ teaspoon salt. Grill or braai baby marrows for 4 minutes or until just tender, turning over once. Transfer marrows to a plate to cool.
  3. Adjust the heat to medium-low, or wait for braai to cool a little.
  4. Divide dough into 4 balls; cover loosely with cling wrap. Remove one ball at a time; transfer to a large baking sheet and gently pat and stretch dough to form a 1cm-thick free-form shape, as desired. Repeat.
  5. Gently lift dough and lay flat on grill or braai. Cook for 2 to 3 minutes or until puffed and dough releases easily from grill or braai. Carefully turn crusts over.
  6. Divide ricotta and Gruyère among crusts, spreading evenly. Top with baby marrows, then Parmesan and basil. Cook for 3 to 5 minutes or until cheese melts and dough is cooked through. Garnish with basil leaves.
Each serving:  About 1 925kJ, 22g protein, 58g carbohydrate, 16g total fat (7g saturated), 2g fibre, 35mg cholesterol, 810mg sodium.

Each Serving:

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