This pizza is perfect in the summer with garden zucchini, but is delicous any time of year.


This recipe is from my Summer 2015 issue!


You will need:

For the pizza dough:

3 cups 00 Farina flour

1 1⁄2 cups water

5 teaspoons dried yeast

1 teaspoon superfine sugar

pinch of salt

1 tablespoon semolina



Toppings:



reduced tomato passata (or tomato paste)

mozzarella, grated

1  fresh garden zucchini, sliced thinly lengthwise

2  slices prosciutto, thinly sliced

2 large garlic cloves, diced

olive oil

goat cheese feta

fresh arugula


  1. To make the dough, mix the ingredients and knead for about 5–8 minutes.
  2. Preheat oven to full temperature. (If you have a pizza stone, leave it in the oven to preheat.)
  3. Dust some flour on your workbench and roll out a piece of dough.
  4. Spoon on the reduced passata and a light sprinkle of grated mozzarella.
  5. Lay down some zucchini, prosciutto, and diced garlic, and drizzle with olive oil.
  6. Bake for 10–15 minutes.
  7. Serve with a few generous dollops of soft goat cheese and a garnish of roquette.

TIP:

Photography by Photography by Kathryn Gamble + Styling by Tereasa Surrat

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