Baby Marrow Pizza with Mint and Garlic

A great vegetarian option with a delightful fresh flavour. To spice it up a little, you can use our Chilli & Garlic Seasoning instead of Vegetable Spice.

YOU WILL NEED

Garnish

  • Basic Pizza Dough recipe
  • Ina Paarman's Tomato Pesto
  • 8 baby marrows
  • Ina Paarman's Vegetable Spice or Chilli & Garlic Seasoning
  • olive oil
  • ¼ cup (60 ml) finely grated Italian hard cheese
  • 2 T (30 ml) chopped flat leaf parsley, roughly chopped
  • ¼ cup (60 ml) fresh mint, roughly chopped
  • 2 cloves garlic, chopped
Method

Adjust the oven rack to the middle position. Preheat the oven to 200°C and place a large baking tray to pre-heat on the middle shelf.

Roll out a quarter of the pizza dough and re-roll on baking paper. Leave to rise until puffly.

Spread the base with Tomato Pesto. Slice the baby marrows lengthways into paper thin strips using a vegetable peeler. Season lightly with Vegetable Spice and toss with ± 3-4T olive oil. Arrange on pizza base.

Bake for ± 15 minutes on pre-heated baking tray. Sprinkle over the grated cheese.

In a small mixing bowl mix the chopped parsley, mint and garlic and sprinkle over the pizza.

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