1¼ cups plain flour
¾ teaspoon instant dried yeast
1 teaspoon sea salt
½ cup lukewarm water
½ teaspoon honey
2 teaspoons olive oil
1 tablespoon milk
Chilli and Fennel Oil (recipe below)
3 medium zucchini
1½ teaspoons sea salt
12 large pitted green olives, halved
3 tablespoons mascarpone
200 gram ball fresh mozzarella in whey, drained
parmesan for grating
sea salt and ground pepper
prosciutto and rocket for garnish, optional
Chilli and Fennel Oil
½ cup olive oil
½ teaspoon chilli flakes
2 teaspoons whole fennel seeds
Preheat the oven to 220°C fan bake.
Dough: Combine the flour, yeast and salt in a large bowl and make a well in the centre.
Combine the wet ingredients in a jug and mix into the flour to make a soft but not sticky dough. Adjust the dough by adding more flour or water to get the right consistency. Turn on to a lightly floured bench and knead for 5 minutes until smooth and elastic.
Place in a large, oiled bowl and turn the dough to lightly coat in the oil. Cover with plastic wrap. Set aside in a draught-free place for about 1–1½ hours to double in size.
Chilli and Fennel Oil: Place all the ingredients in a small saucepan and place over a very low heat for a few minutes for the aromatics to infuse the oil. Don’t let the oil start to bubble up. Cool and store in a sealed jar.
Topping: Cut the zucchini into 1cm-thick slices on the diagonal then cut into 2cm-thick matchsticks. Place in a bowl and toss to coat in the salt. Tip into a sieve set over a bowl and leave for at least 30 minutes. Place in a clean tea towel and gently squeeze to remove excess liquid.
Divide the dough into 2 pieces and form each piece into a log. Place on a large piece of baking paper and roll out or press out each piece with your fingertips to approximately 6cm × 25cm. Brush lightly with the flavoured oil then spread with the mascarpone.
Top with the zucchini, olives and ripped mozzarella. Brush everything with more flavoured oil and top with a generous grating of parmesan, sea salt and pepper. Bake for 8–9 minutes or until puffed and golden. Serve immediately. Makes 2 pizzas
Cook's tip: Salting the zucchini first ensures they don’t release excess liquid, which can result in a soggy-bottomed pizza.