We have these zesty little pizzas on permanent rotation at my place – as a snack with drinks or an easy Sunday dinner.
INGREDIENTS
6 medium wholemeal pitas
1 cup grated parmesan
1 cup grated mozzarella
1 large or 2 small zucchini, thinly sliced
125 grams buffalo mozzarella, drained
finely grated zest 1 lemon
sea salt and ground pepper
½ teaspoon chilli flakes
1 tablespoon lemon-infused olive oil, to serve
METHOD
Equipment: Grease 2 oven trays and line with baking paper.
Preheat the oven to 200°C.
Lay the pita breads on the trays and divide the grated cheeses between them.
Arrange the zucchini slices on top of the cheese, and tear the buffalo mozzarella into small chunks. Dot these on the zucchini, and season with lemon zest, salt and pepper and chilli flakes. Cook for 10 minutes, or until golden. Drizzle with lemon-infused olive oil to serve. Serves 6 as a snack or 3 for dinner
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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.