This is a courgette on the bottom, not on the top type pizza. No yeast or flour involved just grated courgettes stuck together with polenta and egg. It works very well and although the base doesn’t taste like a regular pizza it behaves like one and will carry whatever your personal pizza topping fantasy is, without collapsing on the way, from your plate to your mouth.
Our courgette patch was producing a bucket of courgettes a day last week and even though we picked them each day there were always one or two elusive ones. This recipe is the perfect home for the slightly large courgettes.
Put them into a bowl, toss them with a scant tsp of salt and mix well. Tip the courgettes into a colander, set it over a bowl and leave for half an hour . Quite a lot of water will come off. Next tip the courgettes onto a clean t-towel.
Pre heat the oven 180c
Gather the four corners together and squeeze. You will be surprised how much more water comes out.
Tip the grated courgettes into bowl, Crack in 2 eggs, a tsp dried oregano and a little salt and pepper. Mix well then stir in 2 heaped tbs of polenta
Line a baking tray with some parchment paper and spread the courgette mix out evenly. You can make the pizzas round, square or rectangle – whatever you fancy. Tidy up the edges.
Bake the base for about 20minutes, turn the tray halfway if your oven has a hot spot.
Bake until the base is lightly golden.
When the base has been pre baked spread with a little tomato sauce then whatever else you fancy (sliced very thinly) and some grated mozzarella and pop it back in the oven until golden and bubbling at the edges, about another 15-20minutes.
Warning! This makes a very large pizza – I made it at the shop!