Makes 12 pizzettas
12g dried yeast
625g warm water
125ml olive oil
1.125kg strong flour, sifted
2 cups basil leaves, washed
1 lemon, zested
¾ cup avocado oil
3 green zucchinis, thinly sliced lengthways
4 zucchini blossoms, stamen removed
540g Barker’s Professional Sundried Tomato & Kalamata Olive Chutney
400g Kapiti Bocconcini Cheese, torn into pieces
36 basil leaves, washed
sea salt flakes, to season
In a mixing bowl, combine the yeast, warm water, salt and sugar together and allow to ferment for 10 minutes in a warm place until frothy.
Pour in the olive oil and mix for 2 minutes.
Add in the flour and mix for 10 minutes.
Leave to prove until doubled in size then briefly knock back.
Cut and portion the dough into 125 gram balls, having each ball covered by a tea towel as you go.
Roll out each ball into a thin pizza base, place onto a tray and prove for 15 minutes.
In a blender, blitz the first amount of basil leaves with the lemon zest and avocado oil.
Spread some of this on each base leaving a dry edge the width of your little finger nail.
In a boiling saucepan of salted water, blanch the zucchini ribbons briefly to make them limp. Drain well.
Fold the zucchini into curls and place around the outside facing inwards, adding a few curls of torn zucchini blossom.
Add 3 spoonfuls of Barker’s Professional Sundried Tomato & Kalamata Olive Chutney to each base.
Dot each base with the mozzarella, remaining basil leaves and season with sea salt.
Place into a preheated 220ºC oven for 10 to 12 minutes.