1 loaf of pizza dough (see recipes)
extra virgin olive oil, as needed
4 medium sized courgettes
5 g parmesan, grated
salt, to taste
pepper, to taste
50 g fior di latte, in pieces
A few leaves of fresh mint and fresh basil
Make a courgette cream (the amount will make enough for 4 pizzas): wash, top and tail and slice thinly 4 courgettes and boil for 3-5 minutes. Put the courgettes in a blender with the pecorino cheese, the parmesan, a pinch of salt and pepper and a drizzle of extra virgin olive oil and pulse to a smooth cream.
Stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil and then spread the courgette cream, the fior di latte, add a pinch of pepper and a few basil leaves. Cook in a wood-fired oven at a temperature of about 450° for 60-90 seconds or in a domestic oven at 225°C on the top rack for 10-15 minutes.
Serve garnished a sprinkling of grated parmesan and a few fresh mint and basil leaves.