Zucchini, green olive, mint and fetta pizza
Keep it simple and use just a few, flavoursome toppings for perfect, summery pizza.
Frank Camorra's zucchini, green olive, mint and fetta pizza. Photo: Marina Oliphant
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600ml tomato passata
200g mozzarella, sliced
12 mint leaves
3 zucchinis, cut in thin slices
Freshly ground black pepper
24 green olives, pitted
200g fetta cheese
6 pizza bases*
Preheat oven to 250C.
With the rolled-out pizza base on a cutting board, smear a little tomato passata over it, keeping it away from the edge.
Add a few pieces of mozzarella, then tear 2 mint leaves and stick them into the passata.
Top with 3-4 slices of zucchini, a grind of black pepper, a few olives and finish with a crumble of fetta.
Bake until crisp, and repeat with remaining pizza bases.