Chef's Recipes

Contadina pizze

Australian Gourmet Traveller recipe for contadina pizze from Il Locale in Brisbane.

  • Serves 2
  • 30 mins preparation
  • 15 mins cooking plus proving
Contadina pizze
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

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

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.