Name: Chilli, Zucchini and Mascarpone Pizza with Bresaola
Prep time: 90 min
Total time: 90 min
Ingredients: Pizza dough; 4 teaspoon active dry yeast; 1 teaspoon salt; 1/2 teaspoon sugar; 2 tablespoon extra-virgin olive oil; 270 millilitre warm water; 420 gram '00' flour (or use high-grade flour); Pizza assembly; flour, for dusting; 4 x 180 gram pizza dough balls; 500 gram mascarpone; 6 large vine tomatoes (thinly sliced); 2 zucchini (thinly sliced lengthways); 2 mild red chillies (thinly sliced); 250 gram bresaola (air-dried beef available from delicatessens) (thinly sliced); vincotto (available at specialty stores – optional); 1 bunch picked rocket leaves

Ingredients

Pizza dough

4 teaspoon active dry yeast

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoon extra-virgin olive oil

270 millilitre warm water

420 gram '00' flour (or use high-grade flour)

Pizza assembly

flour, for dusting

4 x 180 gram pizza dough balls

500 gram mascarpone

6 large vine tomatoes (thinly sliced)

2 zucchini (thinly sliced lengthways)

2 mild red chillies (thinly sliced)

250 gram bresaola (air-dried beef available from delicatessens) (thinly sliced)

vincotto (available at specialty stores – optional)

1 bunch picked rocket leaves

Method

Pizza dough with a mixer

1.Place the yeast, salt, sugar, oil and warm water in a large bowl and leave for 15 minutes. The mixture should become frothy.

2.Transfer mixture to an electric mixer with a dough hook, gradually add the flour on a low speed and mix till the dough comes together.

3.Transfer to a lightly floured bench and knead for about 8 minutes – the dough will become smooth and elastic. If you find the dough is still a little wet, sprinkle in more flour (the perfect dough is ready when you can poke your finger into it without any dough sticking to it).

4.Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise for 40 minutes.

5.Gently press dough back down, remove from bowl and roll into 3 x 180g balls. Place on a non-stick tray, cover with a damp cloth and leave to rise again for 25 minutes before rolling into bases.

Pizza dough by hand

6.Follow the mixer method but replace step 2 with: Place flour on a clean work surface and make a well in the centre, add the yeast mixture and gradually incorporate the flour until well combined.

Pizza assembly

7.Place pizza stone in oven, turn to 250°C and heat for 1 hour.

8.Sprinkle flour onto a clean work surface, roll pizza balls into 4 x 30cm circles and then transfer to a lightly floured pizza paddle or lightly floured oven tray.

9.Gently spread mascarpone on the bases followed by thinly sliced tomato. Season with a pinch of salt and pepper, arrange the zucchini on top and scatter with chillies. Finish with the bresaola.

10.Transfer to the hot pizza stone and cook pizzas, one at a time, for 10–12 minutes or until golden and crispy. Take out and drizzle with vincotto, if using. Garnish with rocket.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Pizza dough with a mixer

Pizza dough by hand

Pizza assembly

Related stories

Subscribe and save up to 38%