Zucchini, smoked mozzarella and white anchovy pizza


You'll need

1 head of garlic 400 gm can whole tomatoes, drained 1 qty pizza dough 2 zucchini, thinly sliced 12 white anchovies 150 gm smoked mozzarella, coarsely chopped To serve: lemon wedges

Method

  • 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.


At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool