Inspired by Exeter Street Bakery by High Street Kensington, London


Using a pizza al trancio style base dough. Blind bake at 250C for 5mins

  • Half a tin of chopped tomatoes. Add a few antipasto style slow baked tomatoes and a bit of tomato puree paste to intensify the flavours.
  • Slice the courgettes longitudinally with a potato peeler to get nice flat strips.
  • Remove the pizza from the oven, it should be rising and bubbling. Spread the tomato mix over the base with a spoon then drape in courgette slices. Pack them tightly as they shrink with baking. Drizzle generously in olive oil and cracked black pepper
  • Bake in the oven for 15-20mins.