Prosciutto olive and rocket pizza - Low carb/wheat free

Ok… I made this expecting a laugh and for it to be a complete disaster. Who in there right mind would make a pizza using zucchini, egg and mozzarella cheese as the base? I found this recipe in Jane Kennedy’s OMG I can eat that! I had already made her Pork Cevapcici recipe and I have to say they were amazing. But I still wasn’t convinced that this could work so I made sure I had a back up plan in case this all went horribly wrong and my pizza was not a success. My back up plan was my local Italian as I was already in a pizza mood.

Well I have to say…I was wrong and I hate saying that because I am never wrong this pizza was amazing… obviously the base wasn’t as crispy as a normal pizza but it looked like a pizza, smelled like a pizza, and tasted like a pizza, so as far as I am concerned it was a pizza!

Now I need to make something clear I am not a member of the low carb movement! I will however be counting down the days until I make this again.

Serves 2 but I think 1…

1 large zucchini peeled and grated

1 egg whisked lightly

100grams mozzarella cheese + 30grams extra

3 tablespoons tomato passata

2 slices prosciutto

Handful black olives pitted

Handful rocket leaves

Sea salt and black pepper

Preheat oven 190ºC and line a medium sized oven proof fry pan with baking paper

Combine zucchini, egg and mozzarella cheese season with salt and pepper. Add mixture to the frypan and spread out evenly to form an even ‘crust’. Cook in the oven for 15 minutes or until the top in golden brown. Take crust out of the frypan and place on a plate to cool.

Turn oven up to 220 ºC.

Once your crust has cooled add passatta, prosciutto, olives and extra mozzarella cheese and place back into your frypan. Cook for another 10 minutes in the oven or until prosciutto is crispy and mozzarella cheese has melted and is all bubbly.

 

Scatter pizza with rocket, cut into wedges and eat…do not share!