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 #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!