Zucchini, Mint and Goats Cheese Pizzas

, from Issue #32. August, 2015
Photography by Nick Tresidder.
Zucchini, Mint and Goats Cheese Pizzas


4 teaspoons dried yeast
300 mls tepid water
500 grams plain or ‘00’ flour*
1 teaspoon fine salt

6 tablespoons extra virgin olive oil
large handful basil leaves, roughly chopped
large handful mint leaves, roughly chopped
sea salt and freshly ground black pepper
4–6 small zucchini
100 grams goat’s cheese, crumbled
2 tablespoons pine nuts
several pinches sumac*


Dough: Sprinkle the yeast into 100 mls of the water. Leave to dissolve and foam slightly for about 10 minutes. Add 2 tablespoons of the flour to the yeasted water and stir gently to combine. Add the remaining water, cover with a tea towel and leave for 20-30 minutes or until bubbling and foamy.

Place the remaining flour, reserving a couple of tablespoons for kneading, in a large bowl and stir in the salt. Make a well in the centre and pour in the yeast liquid. Work the ingredients together with a wooden spoon, drawing in the flour as you go, until it comes together.

Using your hands, transfer the dough to a lightly floured surface and knead for about 10 minutes or until smooth and elastic. Form into a round ball then place in a clean bowl, covered with a tea towel, for 1–1½ hours or until doubled in size.

Topping: Place the olive oil and most of the basil and mint in a large bowl. Season well. Trim the ends off the zucchini then slice into thin ribbons using a potato peeler or mandolin. Add to the bowl with the oil and herbs and toss well to coat. Set aside.

Assembly: Preheat the oven to 220ºC.

Punch the dough down, knead for about 5 minutes then divide into 4 balls. The dough can be frozen at this stage. Roll each dough ball into a 25-30 cm diameter circle and place on lightly floured oven trays. Rest for a further 10-15 minutes.

Divide the zucchini  mixture evenly between the 4 bases then top with crumbled goat’s cheese and pine nuts. Cook in the middle to top part of the oven for 15 minutes or until crisp and golden and the base is cooked through. Remove from the oven and sprinkle over the remaining herbs and a pinch of sumac. Drizzle with a little extra olive oil if desired and serve immediately. Makes 4 pizzas.

Pantry notes:
Italian ‘00’ flour: finely ground high grade durum wheat (hard) flour, commonly used in pizza and pasta making. Available from specialty food stores.

Sumac: the dried, crushed red berry of the sumac bush, this ‘spice’ has a sour, lemony flavour. Available from Middle Eastern and specialty food stores.