Cimbrone pizza

AT A GLANCE

  • Serves 10 people

  • 1 zucchini
  • 1 tbsp extra-virgin olive oil
  • 100 gm firm ricotta, drained in a muslin-lined sieve in the refrigerator for 20 minutes, then seasoned to taste
  • 125 gm fior di latte, cut into 2cm dice
  • ½ cup (loosely packed) basil leaves
  • 40 gm finely grated parmesan
  •  
  • Pizza dough
  • 350 gm (2 1/3 cups) “00” flour
  • 1 tsp dried yeast
  • 1½ tbsp extra-virgin olive oil
01   For pizza dough, combine flour, yeast and 1 tsp fine sea salt in a large bowl or the bowl of an electric mixer fitted with a dough hook, add oil and 230ml water and mix to form a smooth dough. Do not overwork. Transfer to a floured surface and, with floured hands, pull out sides and fold over into centre, repeating about 6 times to stretch the gluten. Stand in a lightly oiled bowl covered with a damp tea towel until doubled in size (2-3 hours).
02   Preheat oven to highest setting. Place a pizza stone on the top shelf of oven to heat. Halve zucchini lengthways, then slice into 5mm-thick half-moons.
03   Heat 2 tsp olive oil in a large frying pan over high heat, add zucchini and a pinch of salt and cook, stirring occasionally, until just starting to colour (2 minutes). Set aside.
04   Brush ¼ tsp olive oil over a 33cm-diameter pizza tray. Divide dough into 2 even pieces and, with floured hands, take a piece and gently lift and stretch dough over the tray, a little at a time, to form a round, leaving a slightly thicker edge and very thin centre. Transfer pizza base to hot pizza stone and bake until starting to colour (6-7 minutes), then scatter with half the ricotta, half the fior di latte and half the zucchini. Return pizza to oven and bake until cheese is melted and base is cooked (5-6 minutes). Repeat with remaining dough, ricotta, fior di latte and zucchini to make a second pizza. Scatter both pizze with fresh basil and parmesan, drizzle with remaining extra-virgin olive oil and serve hot.
Note This recipe makes 2 pizze.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Recipe:

ORAZIO D’ELIA, FLAVIO CARNEVALE , FABIO DORE, POPOLO, SYDNEY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

Drinking Suggestion:

NV PALTRINIERI LECLISSE LAMBRUSCO, EMILIA-ROMAGNA. , suggested by FABIO DORE

View Full Site