Pinsa with Courgettes “alla Scapece” and Caciocavallo Cheese

Level of difficulty: Easy
Pinsami ricette
Prep: 20 minutes
Pinsami ricette
Cook: 5 minutes
  • 1 Classic Pinsami Pinsa
  • 150g of caciocavallo cheese
  • 2 courgettes
  • 1 clove of garlic
  • 2 tablespoons of white wine vinegar
  • Extra virgin olive oil to taste
  • 10g of mint leaves
  • Salt to taste

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.

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