Roll out and shape the dough, depending on how thick a crust you’d like.
Top the dough with the caramelised onions and dot small spoonfuls of crème fraîche.
Using a vegetable peeler, create ribbons of courgette. Scatter these across the pizza.
Add torn up mozzarella, I’ve used half a ball here.
Finish with a few shavings of Pecorino, a scatter of oregano leaves, salt and pepper, and a drizzle of oil — olive or rapeseed.
Bake in a hot oven until the base is crisp. This took about 10mins in my oven at 230•c
Ingredients
Directions
Roll out and shape the dough, depending on how thick a crust you’d like.
Top the dough with the caramelised onions and dot small spoonfuls of crème fraîche.
Using a vegetable peeler, create ribbons of courgette. Scatter these across the pizza.
Add torn up mozzarella, I’ve used half a ball here.
Finish with a few shavings of Pecorino, a scatter of oregano leaves, salt and pepper, and a drizzle of oil — olive or rapeseed.
Bake in a hot oven until the base is crisp. This took about 10mins in my oven at 230•c