AT A GLANCE
|01||Wrap garlic tightly in foil and roast at 200C for 20 minutes or until soft. When cool enough to handle, squeeze cloves from their skins.|
|02||Using your hands, squeeze tomatoes to remove seeds and liquid, then place tomatoes in a single layer on absorbent paper to blot excess liquid, then thickly slice.|
|03||On a lightly floured work surface roll out a quarter of the dough to a 25cm round. Scatter with a quarter of the tomato, zucchini, garlic, anchovies and mozzarella. Season to taste with sea salt and freshly ground black pepper. Cook on a preheated pizza stone (see note) or heavy oven tray at 250C for 10 minutes or until golden. Repeat with remaining ingredients. Season to taste and serve immediately with lemon wedges.|
Note Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.
This recipe is from the May 2006 issue of Australian Gourmet Traveller.