Speedy Pita Zucchini Pizzas

, from Issue #89. March, 2020
Photography by Sarah Tuck.
Speedy Pita Zucchini Pizzas

We have these zesty little pizzas on permanent rotation at my place – as a snack with drinks or an easy Sunday dinner. 


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


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