Recipes

Pizza is so amazing you'll want to stay in. It's as much fun to create as it is to eat, this family-friendly dish blends a crusty homemade base with zucchini, lemon, creme fraiche, and parmesan.

INGREDIENTS

• 350ml lukewarm water
• 1 tbsp dried yeast
• 1 tsp white sugar
• 500g tipo ‘00’ flour, plus extra to dust
• 200ml tub creme fraiche
• 1 cup (80g) finely grated parmesan cheese
• 1 garlic clove, crushed
• 2 tbsp thyme leaves, plus extra to serve
• 2 tbsp extra virgin olive oil, plus 2 tsp extra
• 450g mozzarella, thinly sliced into rounds
• Pared rind 1 large lemon
• Juice of 1 large lemon
• 4 (520g total) zucchini (we used Lebanese and green), sliced into rounds
• Toasted pine nuts to serve
• Basil leaves, to serve

METHOD

• In a large jug, combine sugar, yeast, and lukewarm water. Mix until the sugar and yeast are dissolved. Place a tea towel over it and let it rest in a warm area until it foams, about ten minutes.
• In a stand mixer fitted with the dough hook attachment, add 1/2 tsp fine salt and then the flour (do not mix; the yeast will not activate if it comes into contact with the salt immediately). Over the foamy yeast mixture, pour. Knead dough for 8 minutes, or until it is extremely soft to the touch, on medium-high speed after combining ingredients. Move the dough into a big bowl. Place a sheet of baking paper on top, then cover with plastic wrap. Place in a warm location and let the dough double in size, about 1 hour.
• In a medium bowl, combine the crème fraiche, parmesan, garlic, and thyme. Mix everything together. After adding seasoning to taste, cover and reserve in a cool location.
• Set the oven's base and top heat element functions to fan-forced 270°C/250°C.
• Split the dough into two equal parts, then tip each out onto a sizable baking paper sheet. Dust the dough's tops lightly with more flour, then carefully press the dough into rough 26-cm rounds with your floured hands. Pizza bases should be moved to different baking trays while still on their pieces of parchment paper.
• Prick the bases all over with a fork. After drizzling with oil, distribute the crème fraiche mixture evenly. Add mozzarella over top. Slice the lemon rind thinly, then combine it with the juice, half of the zucchini, and more oil in a medium-sized bowl. Mix well and distribute across pizza bases. Keep the bowl's lemon oil mixture for later.
• Bake both trays simultaneously for 15 to 18 minutes, rotating them on the shelf halfway through, or until the crust is crisply cooked below and has a rich golden color around the edges.
• Scatter the leftover zucchini over the pizzas after tossing them in the basin with the reserved lemon oil mixture. Add more thyme, pine nuts, and basil, and season to taste. Serve right away.