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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.