White Pizzeta with Valençay, Zucchini and Spicy Honey
The first time we ever tested this recipe was a couple of years ago, on L’île d’Yeu (a little French island on the Atlantic Ocean near Vendée). We invited friends and neighbours for l’apéro and served this delicious thin-crust pizza. We used spicy honey, which you’d have to prepare at least 24 hours ahead—drizzle it over your cheese and add bits of chilies to make it more colorful.
- Handful of fresh chillies, chopped
- Jar of liquid honey
- 1 ball of pizza dough
- 3 zucchinis (for a colorful pizza, we opted for 2 yellow ones and 1 green)
- 1 Valençay cheese (but you can also substitute another soft goat cheese)
- 2 tablespoons of crème fraîche
- 1 garlic clove, chopped
- A drizzle of olive oil
- A pinch of salt and pepper
- Throw chilies into jar of honey, and let sit for at least 24 hours.
- Pre-heat oven to 350°F.
- Using a vegetable peeler or a V-slicer and working from top to bottom, slice zucchini into ribbons. Mix the ribbons in a bowl with garlic, olive oil, salt, and pepper. Set aside.
- Roll the dough out and stretch it to make one big pizza. Lift it onto a baking sheet and spread it out flat.
- Spoon the crème fraîche into the middle and spread it around. Cut the Valençay into chunks and place them over the crème fraîche.
- Place the zucchinis on top of the pizza and arrange them as you like. We just threw them over everything to give it a rustic look.
- Bake for approximately 40 minutes (timing is relative to your oven).
- Once cooked and out of the oven, drizzle some spicy honey on it and serve.
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