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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.