Tomato pizza with zucchini base

Ingredients for 2 servings:

• 2 m large zucchini, approx. 150 g each
• 1 egg(s), size M
• 150 g mozzarella, grated
• salt and pepper
• 75 g Parmesan, grated
• 100 g cherry tomatoes
• 1 small onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 pinch(s) of sugar
• 1 tsp tomato paste
• 150 ml tomatoes, pureed
• 1 tsp oregano, dried
• 3 stalks of basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Wash, trim, and coarsely grate the zucchini. Toss with a little salt and let stand for about 10 minutes. Place the zucchini grated on a clean kitchen towel and press down firmly. Mix the grated zucchini with the egg, 50g mozzarella, and 50g Parmesan. Form a thin, round pizza base (approx. 22cm) on a baking tray lined with baking paper. Bake in a preheated oven (top/bottom heat: 175°C, fan oven: 150°C, gas: see manufacturer’s instructions) for 15-20 minutes. Meanwhile, wash and halve the tomatoes. Peel and dice the onion and garlic. Heat the oil in a pan, sauté the onion and garlic. Add a pinch of sugar and the tomato paste and fry briefly. Add the halved and pureed tomatoes. Season with salt, pepper, and oregano and simmer for about 5 minutes. Wash the basil and pluck the leaves from the stems. Remove the pizza base from the oven, turn it over, and spread the tomato sauce on top. Sprinkle with 100g of mozzarella and bake for another 10-15 minutes in the preheated oven (top/bottom heat: 200°C, fan oven: 175°C; gas: see manufacturer’s instructions). Sprinkle with 25g of Parmesan cheese and the basil leaves and serve.