Tuesday, 17 January 2012

zucchini pizza base with prosciutto and bocconcini

The problem = I love pizzas but I hate immensely dislike greasy, oily bases. The solution = pizza bases made from grated zucchini.

This is a winning recipe and I can not recommend it more. It is great to finally be able to enjoy a nice pizza without the guilt and I honestly think that this pizza base tastes better than a regular takeaway pizza. The zucchini provides a great flavour and crisps up well.

This base recipe can be used with any topping combination that you like. Also, if you want an even quicker dinner you can buy tomato paste for the sauce rather than make it yourself but trust me, this sauce recipe is better than anything you can get out of a jar!

Hot tip of the week: when cooking with tomatoes I add a little bit of sugar as it helps to counteract the acidity.

1/2 a punnet of cherry tomatoes - approx 15
1/4 cup of water
1 teaspoon of sugar
Good pinch of pepper
5 leaves of basil, shredded


1 small zucchini, grated
1 small free range egg, beaten
50g light mozzarella, grated

2 slices of prosciutto
5 balls of baby bocconcini
5 basil leaves

Preheat your oven to 190 degrees.

Cut the cherry tomatoes into quarters and put in a small pot with the water, sugar and pepper. Put on a medium/high heat and cook until tomatoes have broken down and the sauce is quite thick. Approximately 10 minutes. Remove sauce from heat and stir through the shredded basil leaves. Do not add salt to your sauce as there will be sufficient salt from the cheese and prosciutto.
Whilst the sauce is cooking mix the grated zucchini, beaten egg and grated mozzarella. Tip the mixture on to a flat tray covered in baking paper and spread out in to a thin layer. Put in the oven and cook for around 15 minutes or until golden brown, ensure to turn the base half way through if your oven does not cook evenly. Remove from the oven and slide from the tray on to the bench to cool it down a little bit before adding the topping.

Turn your over up to 220 degrees.

Once your base has cooled for a few minutes, spread the tomato sauce over the top, place the basil leaves on the sauce, tear up your prosciutto in to small pieces and lay over the basil and break or slice your baby bocconcini balls in half and pop them on top of the prosciutto. Slide your pizza on the baking paper back on to your tray and place the pizza back in to the oven for about 10 minutes or until the bocconcini has melted and slightly browned.

Super easy, super quick and super tasty.


  1. Hi how lovely to find you! I was surfing the net and found justb and then you what amazing luck!
    As a newly single person who hasn't cooked for nearly 20 years I will follow your recipes with taste buds on the ready!!!!

  2. Julienne, I am so happy you found me! I really do hope that my recipes help you in your newly solo cook journey. Please keep me updated with how you go! Good luck.

  3. Wow this look absolutly beautiful, I would love to eat this but I will have to make it without the meat. You are becoming such a surprising wonderful cook. I'm very proud of you showing us all these gorgeous recipes. Much loved Feona xx