CONTADINA PIZZA SAUCE RECIPE

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CONTADINA PIZZE | PIZZA RECIPE | GOURMET TRAVELLER



Contadina pizze | Pizza recipe | Gourmet Traveller image

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

Categories     

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield Serves 2

Number Of Ingredients 10

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
3 gm dried yeast (about 1 tsp)
900 gm "00" flour
15 gm fine sea salt
50 ml olive oil

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : ServingSize Serves 2

CONTADINA PIZZE | PIZZA RECIPE | GOURMET TRAVELLER



Contadina pizze | Pizza recipe | Gourmet Traveller image

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

Categories     

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield Serves 2

Number Of Ingredients 10

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
3 gm dried yeast (about 1 tsp)
900 gm "00" flour
15 gm fine sea salt
50 ml olive oil

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : ServingSize Serves 2

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