Pizza Courgette | Mint-Pistachio Pesto | Burrata By Come Chef This

4 persons | Kamado, Pizza and bread | Vegetarian | Main dish

Prep time

This recipe is made in collaboration with Come Chef This

• Let the dough balls thaw and rise at room temperature for at least 6 hours. Give this plenty of time; a well risen ball gives the best base.
   
• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 300 °C. For this recipe you are working with indirect heat. Place the heat shield and then the pizza stone in the Kamado and let it heat through properly.

Cook time

• Grind the pistachios, mint, Grana Padano, olive oil and a pinch of salt into a coarse pesto. Set aside.
   
• Slice the courgette with a peeler or mandoline into long, thin ribbons.
   
• Gently stretch each dough ball into a pizza base. Spread half of the mozzarella over each pizza, followed by a drizzle of olive oil and some grated Grana Padano.
   
• Loosely distribute the courgette ribbons on top and sprinkle with some chilli flakes.
   
• Slide the pizza onto the pizza stone and bake for about 5 minutes at 300 °C, until the base is crispy and the crust nicely coloured.
   
• Remove the pizza from the Kamado and spread the mint-pistachio pesto over it. Tear the burrata open and distribute the creamy inside over the pizza.
   
• Finish with plenty of lemon zest and freshly ground black pepper. Serve immediately.

TIP: Just before you slide the pizza onto the pizza stone, scatter some flour or cornmeal on it. This stops the dough from sticking and shows you how hot the stone is. If the flour does not change colour, it is not hot enough yet. It should slowly turn brown and develop a lovely aroma.