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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!