I absolutely love gathering all of my friends around the table as often as I can, and this is exactly the kind of thing that I serve up.
Makes: 2 Pizzas
INGREDIENTS
2 purchased thin pizza bases
1 ½ cups grated mozzarella
⅔ cup grated parmesan
3 zucchini finely sliced
80-100 grams buffalo mozzarella, drained and torn into chunks
sea salt and freshly ground black pepper
finely grated zest of 1 lemon
½ teaspoon chilli flakes
METHOD
Preheat the oven to 200˚C fan bake
Place two oven trays in the oven to preheat.
Place each pizza base on a piece of baking paper. Sprinkle most of the parmesan and mozzarella over the pizza bases. Lay the zucchini on top in a single layer and top with the remaining grated cheese. Sprinkle over sea salt, black pepper, lemon zest and chilli flakes. Divide the buffalo mozzarella between the pizzas and carefully slide the prepared pizzas onto the hot oven trays and cook for 10-12 minutes until golden. Serve with a generous garnish of mint leaves.
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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.