Of which 3.3 g sugars and 9.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Roman combination · Flowers added halfway through · No tomato and no added salt
Allergens gluten, fish, milk
Zucchini flowers and anchovies
White pizza with the flowers opened out like petals over the mozzarella
A white pizza inspired by the Roman pairing of zucchini flowers, fior di latte and anchovies. The flowers are delicate: they go on only near the end, opened out and well dried, so they soften without disappearing. The anchovy does the seasoning, so the topping needs no salt.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 75 g (2¾ oz) fresh mozzarella, well drained
- 50 g (1¾ oz) zucchini flowers
- 18 g (¾ oz) anchovies in olive oil, drained
- 6 g extra-virgin olive oil
- 0.2 g black pepper
Method
- Heat the pizza stone or steel to 250–275 °C (480–525 °F) for 45–60 minutes. Drain the mozzarella in the fridge and keep the flowers cold until you clean them.
- Open each flower gently, remove the pistil and the tough stem, and check inside. Rinse quickly under cold water only if needed and dry completely between paper towels; don't let them soak.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
