Topping recipe

Tonda Fiori di Zucca e Alici

Garlic oil, Fresh whole-milk mozzarella, Courgette flowers, stamens removed, torn open, Extra-virgin olive oil. Scaled for 1 pie.

1 piePizza Tonda12"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

1 Tbsp15 g

Cheese

Fresh whole-milk mozzarella

about 3 oz, torn and patted dry80 g

Toppings

Courgette (zucchini) flowers, stamens removed, torn open

6–8 flowers30 g

Anchovy filletsTorn in half

4–5 fillets12 g

Finishing

Extra-virgin olive oil (drizzle)

1 tsp5 g

Coarse black pepper

a few grinds0.5 g

Make the base

Scaled for 1 pie · 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 pie

BeforeBrush the base with garlic oil and scatter the mozzarella.
BeforeTuck the anchovy pieces into the cheese, then lay the opened flowers over the top like petals.
AfterDrizzle with oil and grind pepper over once it's out.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella80 g

Courgette flowers, stamens removed, torn open30 g

Anchovy fillets12 g

Extra-virgin olive oil5 g

Coarse black pepper0.5 g

Pair with

Make a Pizza Tonda dough to match. The calculator opens with Pizza Tonda pre-selected — pick portions and timing next.

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