This zucchini pizza can shapeshift: a soft pizza dough becomes either a green snake or several small pizza suns. Zucchini ribbons, ricotta, cheese and FOODMONSTAS WAFER EYES turn it into fun pizza snacks for little shapeshifter fans.
Make the dough: stir the yeast and sugar into the lukewarm water and let it stand for 5–10 minutes until foamy. Mix the flour and salt in a large bowl, add the yeast mixture and olive oil, and stir into a rough dough. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a clean cloth and let rise at room temperature for 1–1.5 hours, until doubled in size.
Make the garlic oil: gently warm the olive oil with the lightly crushed garlic cloves in a small saucepan over very low heat. As soon as it smells fragrant, remove it from the heat and let it cool. Strain out the garlic before using.
Prepare the zucchini: use a vegetable peeler to shave the zucchini into long, thin ribbons. Spread them on a plate, salt lightly and let them sit for 10 minutes, then pat very dry with kitchen paper.
Preheat the oven to 230°C / 445°F, or 210°C / 410°F fan. Lightly oil a large baking tray or line it with baking paper.
Shape the FOODMONSTA — choose one version:
SNAKE VERSION
Roll the dough into a long rope, about 60–70 cm. Coil it on the baking tray into a snake shape — a wide, curved body that tapers into a tail at one end and becomes a slightly flattened head at the other. Brush all over with garlic oil. Scatter Fontina over the body. Lay the zucchini ribbons crosswise over the body like scales, slightly overlapping. Sprinkle Parmesan over the top. Add two small ricotta dots on the head as eye bases. Scatter thyme over everything, grate a little lemon zest on top and drizzle with a little more garlic oil. After baking, place one FOODMONSTAS WAFER EYES on each ricotta base.
SUN VERSION
For small pizza suns, divide the dough into 2–3 portions. Roll or press each portion into a small circle, about 12–14 cm wide, and place it on the tray. Brush with garlic oil, then scatter Fontina and Parmesan over the top. Arrange the zucchini ribbons around the outer edge like sun rays and tuck the inner ends lightly under the dough edge. Each sun will be about 16–18 cm wide with its rays and will fit well on a plate. Add two small ricotta dots on the upper half as eye bases. Use one small ricotta dot underneath as the nose. Press in a thin zucchini strip or a curved piece of dough as a smile. Scatter thyme over the top, grate over a little lemon zest and drizzle with a little garlic oil. After baking, place one FOODMONSTAS WAFER EYES on each eye base.
Bake for 14–18 minutes, until the edge is golden brown, the cheese has melted and the zucchini ribbons are soft but not dried out. Start checking after 12 minutes.
Remove from the oven and let cool briefly until the pizza is no longer steaming hot. Add the FOODMONSTAS WAFER EYES, sprinkle with flaky salt and serve immediately.
You may also like
