Courtesy of Chef Graham Momer at Gray Monk Estate Winery
- 1 portion pizza dough
- 1 zucchini
- 1 400-g tub of ricotta
- zest of 1 lemon
- olive oil
- chili flakes
Preheat oven to 230°C/450°F.
This is a very simple pizza, in essence, but there are a few critical steps to make it outstanding. Start by slicing the zucchini on a mandoline about 2 mm thick. You can use a sharp knife if you don’t have a mandoline. Place enough paper towel to cover a small cookie sheet and sprinkle with salt. Lay the zucchini on the salted paper towel and lay another paper towel on top. This will draw out the water so it won’t pool on your pizza.
Season the ricotta with garlic, lemon zest and a pinch of salt. Place this mixture in a strainer and let the excess liquid drain for 30 minutes into a bowl.
Once you have rolled out your pizza dough, lay out your zucchini on the dough so that it is evenly distributed from edge to edge.
Drizzle the whole pie with olive oil and place in the oven. Bake for eight minutes, then take the pizza out of the oven and add spoonfuls of the lemon ricotta all over the pizza. Let this cook for another four to six minutes, or until the crust is golden and crisp.
To finish the pizza, sprinkle with as many or as few chili flakes as you like, and cover with fresh mint leaves.
Goes great with Gray Monk Rosé!
- 3 1/2 cups all-purpose flour
- 1 cup bread flour
- 1 Tbsp instant yeast
- 1 1/2 Tpsp salt
- 1 1/2 Tbsp sugar
- 2 cups water
- 3 Tbsp olive oil
Combine flours, yeast, salt and sugar and mix well. Make a well and add the water and olive oil. Using a fork, gently start mixing the wet ingredients into the dry. Once the dough comes together, knead it until it is supple and elastic, using flour as needed. Let the dough rise in an oiled bowl for a minimum of four hours on the counter and covered with plastic wrap, or overnight in the fridge.
When you go to make your pizzas, knock down your dough and divide into three equal pieces. You can roll it out into circles or rectangles, whatever you feel like.