Contemporary Neapolitan Pizza recipe suggested by Vincenzo Capuano
1 loaf of pizza dough (see recipes)
5 medium-sized courgettes (in Italian, and in Hindi: zucchini; if unavailable, any kind of light squash such as a young tender luffa may be used)
extra virgin olive oil, as needed
salt, to taste
1 garlic clove
50 g red meat mince
50 g white meat mince such as turkey or chicken
50g bread (soaked in water then squeezed dry)
½ onion chopped
50g grated sharp cheese such as Parmigiana
1 egg
2 tablespoons chopped parsley
50 g stracciatella cheese (or fresh mozzarella whipped together with a little ricotta or paneer)
a few leaves of fresh basil
Make a courgette cream (the amount will make enough for 4 pizzas): wash, top and tail and slice thinly 4 of the courgettes and boil for 3-5 minutes. Put the courgettes in a blender with a pinch of salt, a garlic clove and a drizzle of extra virgin olive oil and pulse to a smooth cream. Let cool about 10 minutes before using.
While it is cooling, make the fried courgette chips: slice the remaining courgette thinly and salt the slices lightly.
Heat enough olive oil in the pan to brown them, then pat them firmly dry and fry over medium-high heat until they are crisp. Remove and set aside on a plate covered with absorbent kitchen paper, or on a drying rack.
Set aside while you make the meatballs: Combine the minced meat with the bread, onion, cheese, egg and parsley; season with salt and pepper to taste. Add an egg to bind it all together, season with salt and pepper to taste. Form small meatballs, roll in flour, then in olive oil until lightly browned.
Next, stretch out the pizza dough on the work surface. Add a drizzle of extra virgin olive oil and then spread the courgette cream, the stracciatella cheese, add a few basil leaves. Cook in a wood-fired oven at a temperature of about 450° for 60-90 seconds or in a domestic oven at 225°C on the top rack for 10-15 minutes.
Serve the pizza garnished with the reserved meatballs, fried courgette chips and more basil leaves.