The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Contadina pizze

"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

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

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.

At A Glance

  • Serves 2 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 2 people

Featured in

Dec 2013

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.