- 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
- 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
- Prepare outdoor grill or braai for direct grilling or braaiing on medium-high.
- 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.
- Adjust the heat to medium-low, or wait for braai to cool a little.
- 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.
- 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.
- 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.
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