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Homemade Pizza with Courgette Ribbons and Parmesan
This homemade pizza relies on raw courgette ribbons rather than a cooked topping, laid over a tomato base with Parmesan. The MicroPro Grill crisps the base and cooks the whole topping in about ten minutes in the microwave, where a conventional oven would take twice as long.
- Total time
- 73 min
- Prep
- 20 min
- Cook
- 8 min
- Rest
- 45 min
Ingredients
Method
Crumble the yeast into the water in a Tupperware shaker and stir until fully dissolved.
In a large bowl with an airtight lid, mix the flour, sugar and salt and make a well in the centre. Pour in the oil and the yeast mixture, seal the bowl and shake it vigorously in every direction. Open it and finish kneading by hand until the dough is smooth and no longer sticks.
Close the bowl again, stand it in lukewarm water at 37 °C (99 °F) and leave the dough to rise until roughly doubled in size.
Grate the Parmesan coarsely with the Tupperware Grate 'n Store. Cut the courgettes into ribbons with the Tupperware Spiralizer, then toss them carefully in a bowl with the olive oil and half the Parmesan, using the Double Tongs so the ribbons do not break.
Knead the risen dough briefly, then press it into the cooking ring set in the centre of the Tupperware MicroPro Grill. Spread with the tomato sauce, arrange the courgette ribbons on top and scatter over the remaining Parmesan.
Cook for about 8 minutes at 900 W with the lid in the high position, then leave to stand for 5 minutes. Serve hot, topped with pieces of ham, a drizzle of olive oil and a little thyme or oregano.
