Zucchini Pizza Bites
Pizza Dough Ingredients:
- 150 grams of high-gluten flour
- 90 ml of warm water
- 2.5ml of yeast
- 2.5ml of salt
- 5 grams of sugar
- 10 grams of olive oil
- Half a root of zucchini
- 2 green peppers, ·
- 50 grams of sausage,
- · Pizza sauce (the amount is up to you. If you like it saucy, then make it saucy!),
- Mozzarella (again, the amount is up to you, if you like it cheesy… well, you get the idea)
Making the dough
Start the preparation to make the dough.Put high-gluten flour, water, yeast, sugar, salt, olive oil in the bread bowl. Start to mix everything and then knead it to form a dough. Keep kneading until the surface of the dough is smooth and elastic. The perfect dough is what also makes the perfect zucchini pizza. Allow it to rise Now cover the dough in the same bowl with plastic film or a damp cloth. Let it rest and rise to double its size. This should take 30 – 45 minutes, depending on the weather condition and where you set the dough. *While the dough is rising, let's get on with some prep!
Prepare the zucchini and other toppings.
Naturally, the zucchini may be bland, but who wants to eat bland food? No one, right? The most common method that people like to use is the salt and squeeze technique. But this method only works when you have time. It will take about 30 minutes to get rid of the water and enhance the flavors. Cut the zucchini into small pieces, next toss them in the salt and garlic, but then you can let it sit in the drainer. Once the time then elapses, you can squeeze the zucchini. With this then you will release more moisture and water. If you want to, you can rinse the zucchini again to release the excess salt. You want to reduce the moisture that would otherwise make the pizza soggy. Also, the zucchini then will soak up the flavors around the pizza. Also, slice the sausage, and cut the green pepper into small pieces for later use. Prepare the cheeseCut the mozzarella into slices or small pieces if you're using whole fresh mozzarella. You can use pre-shredded mozzarella. For me, the more cheese, the better. So you get to choose how much you want to add to your pizza. Work on the dough.Please take out the risen dough and let it breathe for a moment. Go on to divide it into five small doughs. Again allow it to rest for 10 minutes (skip this part of the recipe if you want to make one big pizza). Take the dough and roll it into a slight pizza crust (they don't have to be perfect. But anyone who wants it all perfect should use a circular dough cutter. With the cutter, you'll get that perfect round shape). When you have made the thin pizza dough base, then you are almost ready for the process. Use a fork to pierce some small holes on the dough surface. Spread the pizza sauce evenly on the surface of the crust.The sauce then creates the base for the toppings. I don't know what sauce you are using, but I like my marinara sauce. Preheat the oven too. Please set it to a temperature of 450°F to heat up. This should take between 10-15minutes. Sprinkle a layer of mozzarella evenly. You want to enjoy the pizza; you should not limit the cheese. I like to have a lot of cheese on the pizza crust, making the pizza stretchy. Time for the zucchini sausages and pepper layering. Put on grilled sausage slices, green peppers, and zucchini slices (or whatever toppings you chose). You can put as much as you want. Some people like to make the toppings extra, but others like a little bit of the toppings. Some more cheeseYou will never get enough of the cheese for sure, and this is what it is about. Sprinkle a little extra mozzarella cheese on top. Set on the baking trayPlease put them in the baking tray or stone wherever you intend to bake your pizza. Bake for about 20 minutes in the middle of the oven at 180°C. Bake for 15 minutes. At the 10 minutes' mark, take it out and add the remaining cheese to the surface. Continue to bake for 10 minutes; the surface will be slightly yellow. When this then happens, you know that your pizza is already cooked. Check the crust to make sure it's fully cooked and preferably golden brown. If you can check to find the cheese being melty, then that's ready.