I absolutely love gathering all of my friends around the table as often as I can, and this is exactly the kind of thing that I serve up.
Makes: 2 Pizzas
INGREDIENTS
2 purchased thin pizza bases
1 ½ cups grated mozzarella
⅔ cup grated parmesan
3 zucchini finely sliced
80-100 grams buffalo mozzarella, drained and torn into chunks
sea salt and freshly ground black pepper
finely grated zest of 1 lemon
½ teaspoon chilli flakes
METHOD
Preheat the oven to 200˚C fan bake
Place two oven trays in the oven to preheat.
Place each pizza base on a piece of baking paper. Sprinkle most of the parmesan and mozzarella over the pizza bases. Lay the zucchini on top in a single layer and top with the remaining grated cheese. Sprinkle over sea salt, black pepper, lemon zest and chilli flakes. Divide the buffalo mozzarella between the pizzas and carefully slide the prepared pizzas onto the hot oven trays and cook for 10-12 minutes until golden. Serve with a generous garnish of mint leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
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.