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Courgette Ribbon Pizza
A homemade pizza topped with tomato sauce, courgette ribbons and Parmesan, finished with smoked ham after cooking. The MicroPro Grill crisps the base and cooks the topping in about 8 minutes in the microwave, where an oven would take twenty.
- 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 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 hard in every direction. Open it and finish kneading by hand until the dough is smooth and no longer sticky.
Close the bowl again, stand it in lukewarm water at 37 °C (99 °F) and leave the dough to rise until roughly doubled.
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 for about 30 seconds and press it into the cooking ring set in the centre of the Tupperware MicroPro Grill. Spread with the tomato sauce, pile 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.
