Zucchino, mint & chilli pizzetta from Polpo: A Venetian Cookbook (of Sorts) (page 69) by Russell Norman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on October 15, 2017

    I made a few different pizzas with the Polpo dough and this was my favorite. The texture of the zucchini even made it seem like a better crust. The recipe is definitely greater than the sum of its parts both in texture and flavor. When I read the recipe I wanted it to have garlic because I love the combo of garlic, mint, and chili, but I didn't add it at first. Instead I taste tested the finished pizza without it then rubbed a clove over the slices. This worked great and allowed the other delicate flavors to shine. I added mint both before and after baking and will do this again. Also note, took longer to bake than stated, even in my 250 degree oven, though my douh was not as thin as Polpo's.

  • Jojobuch on July 26, 2016

    Not strongly flavored but delicious! I added some sliced red onion on one of the pizzette, which added a nice extra dimension.

  • lilham on April 25, 2015

    Simple, quick but tasty.

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