Zucchini cream, fior di latte, zucchini, provolone del monaco, olive oil. Inspired by Nerano from the 50 Kalò menu in Naples.
Ingredients
Preparation
- 1
Sauté thin slices of zucchini and drain them. Prepare the cream from a separate portion of cooked zucchini, blended until thick.
Zucchini cream should be spreadable in a thin layer. If it's watery after blending, evaporate it before assembling the pizza. Prepare zucchini slices separately.
- 2
Spread 65 g of the base ingredient: zucchini cream. Leave a free rim.
- 3
Before baking, spread out the weighed toppings: fior di latte, zucchini, provolone del monaco.
- 4
Bake according to the temperature and time appropriate for your dough and oven, until the base is cooked through and the rim is browned.
- 1
Ingredients added after baking: olive oil.
The name of the cheese provolone del Monaco has its own story. According to the authorities of Campania, vendors arriving at dawn in Naples wore cloaks resembling habits. This similarity is said to have given rise to the nickname monaco, or monk.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
