I am totally aware that putting the word pizza in the title of this means it has a lot to live upto… well i think these dinky courgettes are up to it!
I am totally embracing the love for courgette at the moment. It really is a wonderfully versatile little veggie, but I do feel the courgetti (courgette spaghetti) movement, of people making pasta looking courgette, is getting a little bit over the top. Truthfully, I have never had a great time with courgetti myself. Aside from the light enrobing of pesto, herby garlic oil on the uncooked noodles, I have never found the courgette to work as a pasta. Because it is water based, it can’t support heavier sauces. Any sort of hot tomato, or meat based sauce will just result in a soupy bowl of soggy noodles that leak liquid as opposed to soaking up the sauce, as pasta does. It is a nice idea but I think the courgette has better uses. So today we are ditching the spiruliser in favour of nothing more than an almighty spoon and just a little bit of arm power.
It is true that unlike pizza, these little boats don’t have the crispy base, but they certianly more than make up for that, being low carb, quick to make (quicker then it takes to order a pizza) and contain more melty oozy cheese, rich tomato sauce and flavoursome chunks of chorizo then you could hope to fit in your mouth. Just think, whilst your friends/family/parents sit in front of the tv this weekend, scoffing takeaway pizza how much better off you will feel knocking up a batch of these and sharing them around. Goodbye hangover, hello health! No carb overload, no sugar crash but bang on taste satisfaction. Perhaps I am being a little biased, but here is hoping you like them as much as I do.
If you make them, please do share your photos on Instagram and twitter and be sure to tag me @tesswardchef. I love to see your recreations.
Courgette Pizza Boats with Chorizo and Chilli Recipe
- 4 medium courgettes (zucchini)
- 4 tablespoons concentrated tomato puree
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, grated
- 80g mature cheese, grated or torn apart into chunks (I used Lactofree Mature Cheddar)
- 50g chorizo, finely chopped
- 8 kalamata olives, chopped
- 1 green chilli, sliced
- basil leaves, to serve
- sea salt and freshly ground black pepper
Preheat oven to 220 degrees celsius/ 400 fahrenheit.
Cut the courgette in half lengthwise and scoop out the inside seeds.
Cut a piece off the bottom of the “boat” to create a flat surface, this will help the courgettes lay flat on the baking tray
Mix the grated garlic into the tomato puree and season with a big pinch of salt, then spread a light layer of sauce (about 1 tablespoon) inside each courgette
Top with the olives and chilli. Bake for 15 minutes, then add the cheese and chorizo and return the tray to the oven for a further 10 minutes. Once the cheese is melted and golden, remove from the oven. Top the courgette pizzas with a few slithers of fresh chilli, a good grating of black pepper, fresh basil and serve.