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Zucchini Spaghetti Pizza with Blue Cheese
A simple yeasted dough gets topped not with tomato but with zucchini spiralized into long strands, left loose so the pizza stays light. A quick blue cheese and parmesan cream, thickened with a touch of cornstarch, pours over everything before it bakes to a golden crust.
- Total time
- 48 min
- Prep
- 20 min
- Cook
- 23 min
- Rest
- 5 min
Ingredients
Method
Wash the zucchini and cut them into spaghetti strands with the Tupperware Spiralizer.
Mix 100 ml (1/3 cup + 1 tbsp) lukewarm water with the yeast and sugar and let stand for 5 minutes before stirring to dissolve the yeast.
Combine the flour with the dissolved yeast, the oil and the salt in a mixing bowl until you get a smooth dough that doesn't stick. Add a little more flour if needed.
Roll the dough out on a lightly floured surface and set it on a lined baking sheet. Scatter the zucchini strands over it loosely, without pressing them down.
Heat the cream for about 3 minutes at 360 W in the Tupperware MicroCook Pitcher. Whisk in the crumbled blue cheese and the parmesan until melted. Whisk in the cornstarch mixed with 15 ml (1 tbsp) water, season with salt and pepper and mix.
Pour the sauce over the zucchini and bake for about 20 minutes in the preheated oven with conventional heat at 210°C (410°F). Serve piping hot.
