A typical Neapolitan side dish on a crispy pinsa base. A burst of Mediterranean flavours and aromas that will win you over with the first bite.
1) For the courgette “alla scapece”, in a bowl, mix a drizzle of olive oil, vinegar, crushed garlic and chopped mint leaves.
2) Slice the courgettes into rounds using a mandolin and fry them in hot extra virgin olive oil until golden brown.
3) Once ready, drain them on paper towels and transfer them to the bowl with the marinade. Mix well and rest for at least 20 minutes.
4) Cut some small triangles of caciocavallo cheese and set aside, grate the rest with a coarse grater, spread it on the pinsa base and bake for 5-6 minutes at 250°C.
5) Remove from the oven and top with the courgette “alla scapece”, pesto, pieces of cheese and a few mint leaves.
