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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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!