AT A GLANCE
"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 firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
|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.