The last of the summer zucchini, combined with mint and a dash of truffle oil, this Zucchini Mint Pizza is a delicious treat that you won’t soon forget.
The past couple of weeks have seen the kids heading back to school, while my husband and I left for a 10 day jaunt to Paris and London. It’s been a busy, hectic, yet refreshing couple of weeks. I always love travelling, but I always enjoy getting back into my routine, too. And with the trip coming on the heels of summer vacation, I feel like that routine has been missing for the better part of three months.
Travelling to Paris, it probably goes without saying that the food was delicious. The croissants themselves were to die for, but even the little things like the itty bitty cups of coffee were so much better than my usual morning pick me up. I was surprised and impressed though by how good the food was in London. In a lot of cases, I actually enjoyed it more than Paris, which was a little shocking. In London, there were so many different cultural restaurants that were amazing, as well, other restaurants preparing western dishes were top notch. Let’s just say I ate well, I left impressed and inspired.
With 10 days of hearty eating comes the need for some lighter meals. One of my favourites this week was this Zucchini Mint Pizza. It’s actually my own take on a little pizzette we snacked on one evening at Spuntino. At first I wouldn’t think to pair zucchini with mint on a pizza, but I always like to try things that sound a little different. It was delicious, and so was the truffle mac n’ cheese. Coming home, I still had that little pizzette on my mind and thought I should try to make my own at home. Here’s what I came up with:
Spelt Crust: (makes enough for 4 medium-ish sized pizzas, but the extra is great for freezing)
5 Cups sprouted spelt flour, plus extra for kneading
1 tsp salt
2 1/2 tsp active dry yeast
1 tsp sugar
2 1/2 Cups warm water, divided
1 tbsp extra virgin olive oil
In a stand mixture, using the dough hook attachment, mix together the flour and salt. In a separate bowl combine the yeast, sugar and 1/4 Cup of the warm water. Allow the yeast mixture to sit for about 10 minutes. It should almost double in size and be foamy.
Add the yeast mixture to the flour mixture, along with the remaining water and the olive oil. Mix until the flour and water are combined and begins to form a ball, about 2-3 minutes. If the mixture is sticking to the sides of the bowl, it’s too wet, so you’ll need to add a little extra flour. If it’s crumbly, the dough is too dry, so you’ll need to add a tiny bit more water.
Once the dough is at the proper consistancy, place it on a lightly floured surface. Knead the dough for about 5 minutes. The dough should be smooth and have a little stretch if you pinch and pull a little bit of it.
Place the dough in a large mixing bowl that’s been oiled all around the bottom and sides. Cover with plastic wrap and let rise for at least 30 minutes. Remove the plastic wrap, punch down the dough and let it rise again for another 30 minutes.
Preheat the oven to 425 degrees
Roll the dough out onto a lightly floured surface. Divide it into 4 equal portions. If you’re planning on freezing the dough, this is the time. Wrap it is plastic wrap, then place it in a freezer bag and into the freezer.
With the dough you’re using, roll it out until nice and thin, about 1/8″, place it on a greased pizza stone or baking sheet. Pre-bake for 7 minutes.
Now you’re set to add your toppings.
Zucchini Mint Pizza (quantities are for 1 pizza)
1/4 Cup creme fraiche
3/4 Cup parmesan cheese, divided
1 meduim zucchini, thinly sliced
1/3 Cup mint, thinly sliced and divided
pinch of sea salt
1/2 tsp truffle oil
Spread the creme fraiche evenly over the crust. Sprinkle with half of the parmesan cheese. Evenly place the zucchini, mint and salt. Top with the remaining parmesan. Bake in the oven for an additional 8 minutes, until the crust is crisp and golden. Drizzle the truffle evenly over the top and serve.