Topping recipe

Zucchine e stracciatella

Name: Zucchine e stracciatella (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 200g Stracciatella (or torn burrata) (about 7 oz, 1 large burrata's worth); 250g Courgette (zucchini), shaved into ribbons (2 medium courgettes); 3g Fresh mint leaves, torn (a small handful); 1g Lemon zest (zest of ½ lemon); 3g Flaky sea salt (¾ tsp); 15g Extra-virgin olive oil (finishing drizzle) (1 Tbsp)

Garlic oil, Stracciatella, Courgette, shaved into ribbons, Fresh mint leaves, torn. Scaled for 1 pan.

1 panRoman Pan Pizza18×13"Garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Garlic oil

3 Tbsp40 g

Cheese

StracciatellaAfter the bake

about 7 oz, 1 large burrata's worth200 g

Toppings

Courgette (zucchini), shaved into ribbonsSalted 10 min and squeezed dry

2 medium courgettes250 g

Finishing

Fresh mint leaves, torn

a small handful3 g

Lemon zest

zest of ½ lemon1 g

Flaky sea salt

¾ tsp3 g

Extra-virgin olive oil (finishing drizzle)

1 Tbsp15 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the pan with garlic oil, dimple the dough, and lay the squeezed courgette ribbons over it in loose folds.
AfterSpoon the stracciatella over the warm squares in puddles.
AfterScatter the mint, lemon zest and flaky salt, drizzle the oil, and cut with scissors.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Stracciatella200 g

Courgette, shaved into ribbons250 g

Fresh mint leaves, torn3 g

Lemon zest1 g

Flaky sea salt3 g

Extra-virgin olive oil15 g

Pair with

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