Reinventing this best-loved dish with really fresh flavours? It can be done, with a quinoa base and Zucchi Special and Flavoured Oils: avocado, pesto and chilli pepper. And pizza evening will never be the same again.
4
30'
20' + 2h soaking
Medium

Ingredients

  • 200 g /

    Quinoa

  • 50 ml /

    Water

  • 1 spoonful /

    Cider Vinegar

  • 1 spoonful /

    Oregano

  • 1 spoonful /

    Provence Herbs

  • to taste /

    Chili Pepper

  • a pinch /

    Salt

  • FOR HUMMUS AND AVOCADO PIZZA

  • 1 /

    Precooked Beetroot

  • 1 pack /

    Boiled Chickpeas

  • 1 spoonful /

    Tahini

  • 1 /

    Avocado

  • 2 spoonfuls /

    AVOCADO OIL

    avocado-250 Find out more
  • Juice of a half lemon

  • to taste /

    Salt and Pepper

  • FOR SPINACH AND SCAMORZA CHEESE PIZZA

  • 500 g /

    Spinach

  • 100 g /

    Smoked Scamorza Cheese

  • EXTRA VIRGIN OLIVE OIL WITH PESTO FLAVOUR

    pesto Find out more
  • FOR BURRATA CHEESE AND MUSHROOM PIZZA

  • 100 g /

    Honey Mushrooms

  • Burrata Cheese

  • 10 /

    Cherry Tomatoes

  • EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR

    peperoncinoi Find out more
  • 1 clove /

    Garlic

Discover more recipes

Instructions

First, leave the quinoa to soak for a few hours (at least 2h) before starting to prepare the pizza.
Heat the oven to 210°C.
Drain the water from the quinoa and place it in a mixer together with all the pizza base ingredients and blend for a couple of minutes to obtain a pancake-consistency dough: if it is too firm, add a few spoonfuls of water. Oil a pizza pan and spread the dough on it with the aid of a spatula. The thickness of the base will depend on how you like your pizza.
Cook for 15/20 minutes until the base is firm and is just starting to brown. Take the base out of the oven and add your toppings of choice.

For hummus and avocado pizza: place all the hummus ingredients in a blender and blend to a fairly dense cream. Add a little of the cooking water from the chickpeas if it is too dense. Spread the hummus on the pizza base and complete with avocado slices and avocado oil.

For spinach and scamorza cheese pizza: cook the spinach in a frying-pan with 2 spoonfuls of oil for 5 minutes. Place the spinach on the pizza base, add slices of scamorza cheese and bake at 210 degrees for another 5/10 minutes.

For burrata cheese and mushroom pizza: cook the mushrooms in a frying-pan with two spoonfuls of oil and a clove of garlic for 5 minutes without adding salt. Once the mushrooms have cooked, put them on top of the pizza with the halved cherry tomatoes, the burrata cheese and the chilli pepper-flavoured oil.

THE CHEF:

Cotto al Dente

Created by chance - from leisure cooking by a dentist, who enjoys creating new recipes and opportunities for getting her friends together - Cotto al dente is still evolving. A collection of innovative recipes, an excuse for organising events and partnerships. With plenty of dreams still waiting to be achieved.