Courgette pizza bianca, or white pizza, makes a change from the standard pizza recipe as it’s made without tomatoes. A mascarpone base with loads of Taleggio cheese is a nice move away from tomato sauce and mozarella for something a little different. This pizza will be on the table in 20 minutes as it uses frozen pizza dough, which is good news after a long day – plus, it’s a really interesting new way to use up courgettes. Feel free to drizzle over some garlic oil if you fancy at the end!
- 1x(2x220g) pack Northern Dough Co frozen pizza dough, defrosted
- 180g light cream cheese
- 250g mascarpone
- Zest and juice
- 1 lemon
- 2 rosemary sprigs, leaves picked, plus extra to garnish
- 300g tin cooked potatoes, thinly sliced
- 1 courgette, peeled into ribbons
- 300g Taleggio
- 4tsp olive oil
- Rocket, to serve
Heat the oven to 220C, gas 7. Roll out each ball of dough and transfer them to a lightly greased baking tray.
Mix together the cream cheese, mascarpone, lemon zest, half the juice and the rosemary, and season well. Spread over each pizza base, then scatter on top the sliced potatoes, courgette ribbons, Taleggio, extra rosemary and a drizzle of oil. Bake for 10-12 mins until golden and crispy.
Meanwhile, whisk together the remaining oil, lemon juice and some seasoning, then toss with the rocket and serve.
Top tip for making Courgette pizza bianca
Drizzle with garlic or chilli oil at the table if you fancy an extra kick