Zucchini Pizza Margherita with Pesto Recipe

Courgette, grate the zucchini, brush with a little bit of wax and weld for 5 minutes. Grate the zucchini with your hands gently and gently weld it. Zucchini with 40 g Mozzarella, Parmesan cheese, eggs, Mandelmehl and flour bowls gründlich verkneten. Zucchini-Teig 15 minutes quelling welding.

Preheat to 180 degrees (Umluft 160 degrees). 2 arches of backing paper with Mandelmehl covers and a Springform edge (24 cm Ø) on the bottom. Half of the zucchini pieces are formed and with a light hand movement, turn them into the shape, press them, create an edge shape and insert the springform edge. Springform edge on the 2. Arches Backpaper setzen and on the white Weise einen 2. Bodenformen. Zucchini-Böden nacheinander in heißen Backofen auf der mittleren Schiene 12 Minuten vorbacken.

Kirsch tomatoes in Scheiben Schneiden. Passierte Tomaten mit Salz und Pfeffer würzen. Pizza bread can also be eaten and served with tomatoes. Top with 40 g Mozzarella and Kirsch tomatoes, serve the pesto. Nacheinander im heißen Ofen 10–12 Minuten fertig backen. Zucchini pizza with the best service and the best basil.