I’ve swapped out the usual tomato base for mascarpone in this tasty white pizza. The infused oil is fantastic for brushing on steaks and other meats, when making grilled bread for crostini and as a dipping oil for crusty bread.
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.