200g sour cream
200g flor di latte or mozzarella cheese, coarsely grated, plus extra, torn, to serve (optional)
½ teaspoon ground nutmeg
12 baby zucchini with flowers attached
120g njuja, crumbled (or finely chopped chorizo)
2 tablespoons extra virgin olive oil
Basil leaves, to serve
Crispy chilli oil (from Asian grocers), to serve
Lemon wedges, to serve
1 quantity Overnight dough (see recipe below)
1 zucchini, coarsely grated
Olive oil, for greasing
Flour, for dusting
3 cups strong white flour
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 teaspoon dried yeast
1 ½ teaspoons salt flakes
1 ½ cups lukewarm water
1. For the overnight dough, place all ingredients in a bowl. Mix to combine until it forms a sticky wet dough. Cover with a tea towel and leave in a cool spot for at least
8 hours, or until doubled in size.
2. Preheat the oven to 220ºC. Grease two non-stick pizza trays with oil.
3. Add the grated zucchini to the dough and roughly knead to combine. Divide the dough in half. On a lightly floured work surface, stretch out one piece of dough to a circle of 2cm thickness and transfer to a pizza tray. Repeat with the remaining dough, then bake for 10 minutes, or until the base is cooked.
4. Meanwhile, combine sour cream, cheese and nutmeg in a bowl. Remove the flowers from the baby zucchini and tear into pretty strips. Thinly slice the baby zucchini.
5. Divide the creamy cheese mixture between the pizzas, using the back of a spoon to spread it out to the edges. Scatter the nduja over, then top with half the zucchini flowers and zucchini slices. Drizzle each pizza with 1 tablespoon of the olive oil.
6. Bake for 12 minutes, or until the dough is golden and moves easily from the base of the trays. Scatter with basil leaves, the remaining zucchini flowers and slices, and extra cheese, if using. Dollop with crispy chilli oil and serve with lemon wedges alongside for squeezing over as the pizzas hit the table.
Pinot G, Fiano or Pinot Noir