Zucchini Dip & Fried Pizza
- Cook time: 1hour
- Serves: 7
- Difficulty: Medium
Ingredients
- ½ cup extra virgin olive oil
- 2 garlic cloves, sliced finely
- 2 Peppino peppers, deseeded and finely chopped
- 1kg zucchini, sliced as fine as you can using a knife
- 1 lemon, zested and juiced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tsp freshly ground pepper
- 1 tablespoon sea salt
Fried Pizza - makes 15 balls
- 650ml tepid water
- 900g 00 flour
- 20g salt
- 14g dry yeast
- 20ml honey
- 50ml olive oil
- 1 cup oil for frying, preferably olive oil
Method
- Heat 2/3rds of the olive oil in a large saucepan. Add the zucchini and garlic and cook over moderately high heat, stirring frequently, until very tender. Using a wooden spoon, break up any large pieces of zucchini. Add parsley, oregano, chillis, cracked pepper and lemon juice. Cook until the olive oil is emulsified.
- Season with salt and stir in the remaining 2 tablespoons of olive oil. Transfer to a bowl and stir in the mint and lemon juice. Serve warm or at room temperature with the fried pizza.
- To prepare the dough, mix yeast and water, olive oil and sugar and set aside for 30 minutes if using a stand mixer make sure you attach the dough hook.
- Sieve flour and add in mixing bowl turn on the mixer and have it on a slow setting. Add water, honey and yeast mix to the flour while mixing but not all at once. Work dough for 5 minutes then add salt and mix for another 5 minutes. Rest dough for 1 hour, then portion into 100g balls, place them on a tray and refrigerate for another hour..
- To assemble, take the pizza balls from the fridge and bring to room temp, about an hour.
- Place 1 cup of olive oil in a pan and bring up to moderate heat. Press down the dough balls using your fingers. don’t put holes in them just press them out like you are making focaccia. Fry until golden on both sides (about 3 minutes).
- Serve with zucchini dip on the side, sprinkled with sea salt.
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