ZUCCHINI & TOMATO PIZZA

SERVES 4 PREP 30 MINS + PROVING COOK 25 MINS PER SERVE 1095kj COST

2 tomatoes, thinly sliced 1 zucchini, thinly sliced lengthwise 1 small red onion, thinly sliced 2 garlic cloves, crushed 4 cherry bocconcini, sliced 1 tsp fennel seeds 2 tbsp grated parmesan ½ cup basil leaves 2 tbsp skinny tzatziki 1 tbsp fresh lemon juice salad leaves, to serve

PIZZA DOUGH

1/3 cup warm water 1 tsp dry yeast ½ tsp caster sugar ¼ tsp fine sea salt 1 cup wholemeal plain flour 2 tsp olive oil

1 Preheat oven to very hot, 220°C. Line an oven tray with baking paper.

2 PIZZA DOUGH In a small jug, combine water, yeast, sugar and salt. Set aside 10 mins until frothy. Sift flour into a large bowl, returning husks. Add yeast mixture and oil. Mix to a soft dough. Knead on a lightly floured surface 5 mins until smooth and elastic. Place in an oiled bowl and set aside covered to prove, 1 hour (dough will double).

3 Punch dough down. Roll out to a rustic rectangle, 3mm thick. Place on tray.

4 In a bowl, toss tomato, zucchini, onion and garlic together. Spray with oil. Spread over base. Scatter with bocconcini and fennel seeds. Bake 20-25 mins until crisp.

5 Sprinkle with parmesan followed by basil leaves. Serve drizzled with combined tzatziki and lemon juice and a good grinding of black pepper.