Pizzette caprese verde

Name: Pizzette caprese verde
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Courgette; 7-10 Tbsp salt, pepper; 1 pck (260 g each) Flammkuchen dough (approx. 40 x 24 cm; cooling shelf); 4 TABLESPOONS green pesto (glass); 2 TABLESPOONS Oil; 2 stem(s) Basil; 250 g Mozzarella; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Courgette
7-10 Tbsp salt, pepper
1 pck (260 g each) Flammkuchen dough (approx. 40 x 24 cm; cooling shelf)
4 TABLESPOONS green pesto (glass)
2 TABLESPOONS Oil
2 stem(s) Basil
250 g Mozzarella
baking paper

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Wash and clean the zucchini, slice lengthwise into thin slices. Sprinkle lightly with salt.
2
Cut the dough crosswise into 4 strips (à approx. 10 cm). Place on a baking tray covered with baking paper. Spread with 1 tbsp. pesto each. Bake for about 10 minutes.
3
In the meantime, dab the zucchini dry and fry briefly in hot oil in a pan. Roughly pluck the basil. Cut mozzarella into thin slices. Spread with zucchini on the strips. Season with salt and pepper.