Contadina pizze

AT A GLANCE

  • Serves 2 people

"The pizze at Il Locale are always delicious, but the contadina pizza with 'nduja and zuccchini is a family favourite. Could we please request the recipe?"
Stephanie Riley, Brisbane, Qld

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

  • 2 zucchini, thinly sliced lengthways on a mandolin
  • 2 tbsp olive oil
  • 180 gm ’nduja (see note)
  • ½ onion, thinly sliced
  • 250 gm fior di latte
  • To serve: basil leaves and green salad
  •  
  • Pizza dough
  • 3 gm dried yeast (about 1 tsp)
  • 900 gm “00” flour
  • 15 gm fine sea salt
  • 50 ml olive oil
01   For pizza dough, stir yeast and 500ml warm water in a bowl to dissolve yeast and set aside. Place flour and salt in the bowl of an electric mixer fitted with a dough hook, then, with motor running, add yeast mixture and knead until very smooth (12-15 minutes). Transfer to a bowl, drizzle with oil and turn to coat. Cover with plastic wrap and set aside to prove until doubled in size (4-6 hours). Divide dough into 2 balls and roll out on a lightly floured surface to 5mm thick.
02   Meanwhile, heat a grill pan over medium heat. Combine zucchini and oil in a bowl, season to taste, toss to combine and cook, turning occasionally, until golden (1-2 minutes). Set aside.
03   Preheat oven to 220C. Place pizza bases on oven trays lined with baking paper, scatter with zucchini, ’nduja, onion and fior di latte and bake until golden and crisp (7-10 minutes). Scatter with basil, season to taste with pepper and serve hot with green salad.

Note 'Nduja is a spicy spreadable salami; it's available from select butchers and delicatessens. The pizza dough can be made a day ahead and stored in the refrigerator. Remove it from the fridge two hours before making to bring it to room temperature.

Topics:

CHEFS' RECIPES, MAIN, ITALIAN, ZUCCHINI, PIZZA, SUMMER

Recipe:

IL LOCALE, BRISBANE

Photography:

JAMES MOFFATT

Styling:

LYNSEY FRYERS-HEDRICK

FEATURED IN

Dec 2013

Dec 2013

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