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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!