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Bechamel and Zucchini Pizza

by Donatella Arpaia

Ingredients

  • 3 tbs. Butter
  • 3 tbs Flour plus ½ cup for zucchini
  • 2 cups Milk
  • 1/2 tsp nutmeg
  • 1/4 cup grated parmesan cheese
  • 1 tbs olive oil and extra to fry the zucchini
  • 8 oz shredded smoked mozzarella
  • 2 zucchini, sliced
  • salt & pepper, to taste

Preparation

Prep 30 |  Cook5 |  Serves: 1
  1. 1) Preheat Lynx Pizza Oven on low for 30 minutes.
  2. 2) In a saucepan, melt the butter. Add the flour and stir for 2 minutes. Add the milk, stirring constantly until it thickens. Add the salt, pepper and nutmeg and ¼ cup parmesan cheese. Remove béchamel from the stove and allow to cool.
  3. 3) Divide the dough ball in half.
  4. 4) Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the edges if you want to form a lip.
  5. 5) Spread 1 tbs. olive oil over the dough then spread the béchamel evenly over the dough.
  6. 6) Sprinkle the mozzarella over the béchamel.
  7. 7) Transfer pizza to a cooling rack in the oven. Bake for 5 minutes, rotating once 90 degrees halfway through cooking.
  8. 8) While the pizza is baking, flour the zucchini and shake off excess flour. Fry the zucchini in olive oil until golden brown. Remove and salt.
  9. 9) Once the pizza is baked top with the fried zucchini.