My kids love to have routine and order. They seem to feel comfortable in knowing how our days, weeks and months are organised. Friday nights are pizza night and have been for many years now. The kids go through waves where some Friday nights they will demolish every slice in sight, and other times they just pick at one or two pieces. But when I have broken with tradition and served something else for Friday night dinner there has been protests and possibly even a few tears.
So I continue with the weekly pizza night and trust it is building happy memories of family togetherness eating pizza, watching DVDs, playing boardgames as well as developing fine pizza making skills. With so many pizzas being churned out I need to experiment with various toppings to keep my interest. This version with lots of cheese, thinly sliced zucchini then topped with pesto and basil is scrumptious and makes a perfect Summer pizza.
Elliott helped me with last night’s pizzas. Sprinkling the polenta on the pizza tray, rolling the dough, spooning the tomato sauce over the base and arranging the zucchini slices and bocconcini. But he still didn’t eat it. He is a ham and cheese pizza kind of three year old so he ate the kiddie pizzas.
zucchini and pesto pizza
1 pizza base
1 400g tin of tomatoes
1 clove of garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon salt
freshly ground black pepper
1 small zucchini, thinly sliced
a handful of grated cheddar cheese
6 – 8 small balls of bocconcini, halved
a handful of grated Parmesan cheese
a drizzle of extra virgin olive oil
1/2 cup pesto
fresh basil leaves to serve
Preheat oven to as high as it will go.
Tip the tomatoes into a bowl and add the garlic, oregano, salt and some freshly ground black pepper. Blitz together with a stick blender or in a food processor until a smooth sauce. Spoon 4 or 5 tablespoons of the sauce over the pizza base. You may need more or less depending on the size of the pizza. If you aren’t making other pizzas then freeze the remaining sauce for another time.
Sprinkle the cheddar cheese over the pizza then place the zucchini slices on top. Arrange the halved bocconcini over, sprinkle over the Parmesan and drizzle over a little extra virgin olive oil. Pop in the oven until the base is cooked and the top is golden.
Dollop little spoonfuls of the pesto all over the pizza and top with fresh basil and a little freshly ground black pepper.