2tbsp extra-virgin olive oil, plus extra for brushing
200g strong white flour, plus extra for dusting
1 x 7g sachet of fast-action (easy-blend) dried yeast
140ml warm water
1 large courgette
2 x 125g reduced-fat mozzarella balls, drained and cut into small cubes
2tbsp flat-leaf parsley, chopped
Freshly ground black pepper
4tbsp balsamic glaze
Brush 2 medium baking trays with oil and set aside. Put the flour, yeast and a pinch of salt into a bowl, make a well in the centre and pour in the water and extra-virgin olive oil. Mix to create a wet dough (use the handle of a wooden spoon so you don’t get sticky fingers).
Turn the dough onto a clean, well-floured surface and work it with your hands for about 5 minutes until smooth and elastic. Shape the dough into 2 balls and place in the centre of the baking trays.
Brush the tops of the dough balls with a little oil and cover with clingfilm. Leave at room temperature for 30 minutes. Meanwhile, trim and discard the top and bottom of the courgette. With a sharp knife cut the courgette into really thin discs (or use a mandolin if you have one).
Set aside while you preheat the oven to 220°C/fan 210°C/gas 7. Once the dough balls are rested, and keeping them on the baking trays, push them out from the centre with your fingertips to create 2 discs about 22cm in diameter. Scatter the mozzarella evenly over the pizza bases and sprinkle the parsley on top.
Lay the courgette discs over the mozzarella and parsley slightly overlapping, creating a circle effect. Sprinkle a pinch of salt and pepper over each pizza. Bake in the middle of the oven for 15 minutes, until golden and crispy. Drizzle over the balsamic glaze and serve immediately.