How to make
Peel and cut the zucchini and garlic into pieces, salt them and put them in a deep dish along with the parsley. Blend, until a smooth mixture is obtained and transfer it into a large colander to strain the water from the thick mixture.
In a separate bowl, beat the egg with a little salt and add to it the zucchini, flour and Parmesan. Mix well, until a homogeneous mixture is obtained. This will be our pizza dough, it should be a little thicker than sponge cake batter.
Preheat the oven to 360°F (180°C), lower resistor wire on (with fan) only. On baking paper (optionally greased with a little oil or olive oil), form 4 small circles of the same shape and most importantly, of the same thickness, so that they all bake evenly (more or less each with a diameter of 5″ - 13 cm). Bake for 15-18 minutes, or until they aquire a golden brown color.
While they are baking, cut the mozzarella and tomato into thin circles and as soon as you take out the hot pizzas, spread a spoonful of basil pesto on each one, arrange the mozzarella and tomato circles on top and finally finish off with an olive. If desired, stick it in the still warm oven for another 2 minutes, but even without doing so, the mozzarella should have melted slightly by now.
Garnish with fresh basil or mint leaves and serve it warm. One mini pizza per person is enough if it's served as an appetizer.
Enjoy!
