Courgette & Ricotta Pizza
Adapt this recipe to suit whatever ingredients you have leftover
Ingredients:
- Barrett's Ridge Garlic & Herb Beer Bread Flour Mix
- 330ml plain yoghurt
- 2-3 tablespoons olive oil
- 3 small courgettes, thinly sliced
- 1 small yellow pepper, thinly sliced
- 1 ear of corn with kernels removed
- Superior Sea Salt and Rainbow Pepper to taste
- 170g Mozzarella cheese, shredded
- 100g Ricotta cheese
- Olive oil for drizzling
Method:
- Preheat oven to 180°C
- Place the courgette, peppers and corn into a bowl and toss with 1 tablespoon olive oil and sprinkle with salt and pepper.
- In a large bowl, combine the Beer Bread mix with yoghurt and mix with a rubber spatula or wooden spoon until its mostly combined.
- Transfer to a well floured surface and knead for 3-4 minutes or until the dough is smooth. Then roll out the dough into the desired pizza shape.
- Sprinkle the dough with mozzarella and scatter the courgette, peppers and corn mix over the pizza evenly.
- Place the pizza in the oven and bake for 20-25 minutes or until the cheese is melted and the crust is golden. Then remove from the oven and top with the ricotta and a drizzle of olive oil and serve.