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Pizza alla Pala with Grilled Zucchini, Mild Provolone, and Semi-Dry Cherry Tomatoes
- Prep
- 20 min
- Cook
- 10 min
- Makes
- 4-6
Let’s cook
The Method
- After draining it, cut the mozzarella into pieces and distribute it over the Traditional Paddle Pizza Base, then do the same with the thinly sliced Mild provolone.
- Bake in the oven at 180 °C for about 5-6 minutes.
- When the cheese has melted, remove the pizza from the oven and top with the Grilled zucchini in oil and the Semi-dry cherry tomatoes in oil.
- Add a pinch of salt and season with a little dried oregano, then bake for another 5 minutes.
Read more about this recipe
And let's not forget that there isn’t just one kind of pizza, and every variant is different from the others. Our new recipe is a Pizza alla pala with grilled zucchini, mild provolone, and semi-dry cherry tomatoes: the ideal dish to sum up the Italian tradition and Mediterranean colors.
A recipe that manages to encompass the whole of Italy, its colors, its history, and its traditions. A spectacular dish both in appearance and preparation. A name that has become synonymous with conviviality and joy. So famous and meaningful that it brings to mind a specific place in every corner of the planet. You guessed it: we are talking about pizza! In this case, however, not just "any" pizza, but the delicious “Pizza alla pala”.
The brilliant idea of Roman bakers, who could not resign themselves to the idea of wasting the leftover dough of the day, has transformed, as often happens, into a protagonist of the gastronomic history of the Italian peninsula. That snappy and harmonious gesture with which the dough was slid from the wooden paddle to the bottom of the oven (where it was cooked directly) revealed the mastery of the pizzaiolo, who, in the theater of neighborhood bakeries, became the actor of a show capable of enchanting passersby.
With its crispy base and soft heart, our Pizza alla pala with grilled zucchini, mild provolone, and semi-dry cherry tomatoes combines Roman tradition with the colorful excellence of Mediterranean products. Its robust texture allows you to experiment (and be particularly generous) with toppings, even the most refined and gourmet ones. Therefore, before wishing you buon appetito, we want to say: "Have fun!".
Preparation time: 20 minutes
Cooking time: 10 minutes
Servings: 4-6
Ingredients
1 Traditional Paddle Pizza Base Emilia Food Love
120 g of Grilled zucchini in oil Emilia Food Love
100 g of mozzarella cheese
60 g of Mild provolone Emilia Food Love
40 g of Semi-dry cherry tomatoes in oil Emilia Food Love
Dried oregano
Salt
Method
-
After draining it, cut the mozzarella into pieces and distribute it over the Traditional Paddle Pizza Base, then do the same with the thinly sliced Mild provolone.
-
Bake in the oven at 180 °C (356 °F) for about 5-6 minutes.
-
When the cheese has melted, remove the pizza from the oven and top with the Grilled zucchini in oil and the Semi-dry cherry tomatoes in oil.
- Add a pinch of salt and season with a little dried oregano, then bake for another 5 minutes.
Tip
If you love bolder and more intense flavors, you can also add a few slices of our strong Provolone. Not just zucchini: pizza alla pala is also excellent with Grilled eggplant in oil Emilia Food Love (or even with both).
Watch the Recipe
