A rustic Italian appetiser featuring silky zucchini dip with herbs and lemon, served with crisp, golden fried mini-pizza breads. Perfect as a shared starter or antipasto for gatherings.
Zucchini Dip & Fried Pizza
Prep time :
30 minutes
Cook time :
30 minutes
Serves :
15 fried pizzas
Total Time :
~3 hours (mostly unattended)
Zucchini Dip & Fried Pizza
Ingredients
For the Zucchini Dip
- ½ cup extra virgin olive oil (divided)
- 2 garlic cloves, finely sliced
- 2 peppino peppers, deseeded and finely chopped (or substitute mild red chilli)
- 1kg zucchini, finely sliced
- 1 lemon, zested and juiced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- 1 tsp freshly ground black pepper
- 1 tbsp sea salt
For the Fried Pizza Dough
- 650ml tepid water
- 900g 00 flour
- 20g salt
- 14g dry yeast
- 20ml honey
- 50ml olive oil
- 1 cup olive oil, for frying (preferably extra virgin)
Method
Prepare Zucchini Dip:
- Heat two-thirds of the olive oil in a large pan over moderately high heat. Add zucchini, garlic, and peppino peppers; cook, stirring frequently, until zucchini is very tender and easily broken up with a wooden spoon.
- Add parsley, oregano, cracked pepper, lemon zest, and half the lemon juice. Continue to cook until any liquid has emulsified with the oil.
- Season with salt, stir in remaining olive oil, and adjust lemon juice to taste.
Make Pizza Dough:
- Mix yeast and tepid water with olive oil and honey. Set aside for 30 minutes.
- Sift flour into stand mixer bowl. With dough hook attached and speed on low, add wet ingredients gradually. Work dough 5 minutes, add salt, and mix a further 5 minutes.
- Rest dough 1 hour, then divide into 100g balls. Refrigerate for another hour.
Shape & Fry Pizza:
- Bring dough balls to room temperature (1 hour).
- In a wide pan, heat 1 cup olive oil to moderate heat.
- Flatten each dough ball into a thick round (like mini focaccia, but don’t make holes).
- Fry in batches 3 minutes per side, until crisp and golden.
Serve:
- Sprinkle fried pizza with sea salt. Serve alongside the zucchini dip.
Chef’s Tip
The dough can be rested overnight for extra flavour, and the pizza can be fried ahead and reheated in a warm oven. Try adding freshly chopped mint to the zucchini dip or topping the fried pizza with a shaving of parmesan.
