Pizza dough (Click here for Marty’s homemade recipe)
1 large garlic clove peeled (or two small ones)
Flaky sea salt
Olive oil (1 tablespoon)
Mozzarella cheese – two good handfuls
Pine nuts (lightly toasted)
To prepare the ingredients for the pizza:
Place the peeled garlic cloves and a good pinch of flaky sea salt in a pestle and mortar.
Work the garlic and salt into a paste then slowly add the olive oil until you have a spreadable consistency. This will be used to spread over the base of the pizza so you don’t want it too runny.
To assemble the pizza:
Roll out one Pizza dough ball to 30cm round then place on a peel or board covered with cornmeal so its doesn’t stick and is easy to slide off.
In the centre of the base place the garlic sauce from the pestle and mortar and spread out in a circular motion until the base is fully covered.
Sprinkle over the first handful of mozzarella cheese, then grate the courgette straight over the top until it covers the surface. Sprinkle over the second handful of grated mozzarella then top with the pine nuts.
Slide onto your pizza stone and cook until golden, crispy and the cheese is bubbling. (about 5-7 minutes)
Once out of the oven take the lemon and a zester and zest half the lemon over the top of the pizza. Then cut the lemon in half and squeeze 10-12 drops all over the pizza.
Drizzle with extra virgin olive oil, season with flaky salt and freshly ground black pepper.