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Cimbrone pizza

Australian Gourmet Traveller recipe for cimbrone pizza by Popolo restaurant in Sydney.

  • Serves 10
  • 30 mins preparation
  • 15 mins cooking plus draining, proving
Cimbrone pizza
Cimbrone pizza

“The name of this pizza comes from the villa that dominates Ravello above Amalfi,” says Flavio Carnevale. “The flavours are inspired by one of the most celebrated dishes from the Amalfi coast, scialatielli con zucchini e ricotta. At Popolo, our pizze are cooked in the woodfired oven, so this recipe has been adapted for a home kitchen.”


  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    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.


This recipe makes 2 pizze.
This recipe is from the March 2013 issue of
Drink Suggestion: NV Paltrinieri Leclisse Lambrusco, Emilia-Romagna. Drink suggestion by Fabio Dore