Featured Recipe
White pizza zucchini trout shrimp
By Kate
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A white pizza with zucchini, trout, shrimp, mascarpone and parmesan. Uses 3 zucchinis, olive oil, ricotta instead of mascarpone, and smoked trout instead of fresh. Sprinkled with thyme and lemon zest. Bakes at 220 C on upside-down baking sheet 12-14 minutes until crust is golden crisp with bubbly cheese. Bright fresh herbs finish it off. Tips for dough handling and alternative topping swaps included.
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Prep:
30 min
Cook:
14 min
Total:
44 min
Serves:
4 servings
pizza
seafood
Italian
zucchini
herbs
Introduction
Starting off with zucchini, trout and shrimp on a white pizza. Different textures here. Zucchini thin and tender, trout smoky with meaty bites, shrimp sweet little pops. Cheese layer creamy but not heavy thanks to ricotta swap. Pecorino’s salt punches through. Oven screaming at 220 C with hot tray on bottom rack. Key to a crisp base is that intense, radiant heat. Watch for that golden edge, not just the timer. And herbs—cannot forget the herbs. Thyme releases that woody bright aroma that lifts the whole thing. Lemon zest too, zinging in freshness. If you can smell the oven and hear crackle of crust pulling away from metal sheet, you’re on the right track.
Ingredients
About the ingredients
Zucchini - go for medium-sized ones, avoid big fat water-logged monsters; slice thin so they cook swiftly without soggy dough issues. Ricotta in place of mascarpone trims fat but keeps richness; easy to find and less temperamental. Pecorino romano can be swapped back for parmigiano but expect sharper bite. Smoked trout adds complexity when fresh trout not available; it’s firmer, less moist so complements the dough better. Shrimp diced small to distribute evenly and cook quickly. Olive oil coats zucchini to soften but monitor quantity to avoid greasy base. Keep lemon and thyme fresh for impactful aroma; dried herbs won’t cut it here.
Method
Technique Tips
Heating the baking surface before assembling toppings is a game changer. Creates bottom heat that crisps dough before moisture from toppings turns it soggy. Tossing zucchini in oil and salt pre-emptively draws out some moisture and seasons uniformly. Rolling dough thinner ensures it cooks through in allocated time, avoiding doughy center. Spread ricotta in thin, even layer to prevent bubbling but still give creamy base. Watch the crust edges as main doneness signal. A golden hue with slight firming below means ready. Overcook and crust goes tough and dry. Under the oven rack keeps cheese top from burning while base crisps up. Fresh thyme and lemon zest sprinkled off heat release essential oils without wilting into brown bits. Lemon wedges add needed sharp acidity against creamy toppings. Timing judged by crust color and cheese bubbling not clocks; ovens vary too much otherwise. These variations keep pizza reliably consistent.
Chef's Notes
- 💡 Want crispy dough? Preheat heavy baking sheet upside down. Creates hot surface to crisp base from below. Essential for success here. No soggy bottoms.
- 💡 Zucchini slices need prep. Toss them in olive oil, salt. Helps draw moisture before baking. Season evenly; don't skip this. Moisture management vital.
- 💡 Dough management matters too. Divide into four discs. Roll or press thin, about 20 cm. Thinner crust helps crisp perfectly. Watch edges turning golden.
- 💡 Ricotta swaps are smart. Creamy without heavy fats like mascarpone. Spread thin layer. Prevents bubbling. Flavor intensity here is a must.
- 💡 Cheese choice impacts everything. Pecorino’s sharpness vs. parmigiano’s softness. Choose based on desired flavor profile. Smoked trout is lively twist too.
Kitchen Wisdom
How to avoid soggy pizza base?
Preheat baking sheet. Monitor moisture from toppings, especially zucchini. Season your layers well; moisture control boosts crisp.
What about ingredient swaps?
Use fresh herbs whenever possible. Olive oil for zucchini is crucial too. Pecorino and parmigiano can exchange roles; expect different flavors.
Key to doneness?
Watch for golden crust edges, bubbling cheese. Visuals matter. Not just timers. Thick center? More time in oven. Adjust as needed.
Storage tips for leftovers?
Store in fridge, airtight. Reheat hot oven. Microwaving leads to soggy crust. Be vigilant when reheating, crispiness is key.
