zucchini and mozzarella pizza

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried chilli flakes
  • 1 tablespoon finely grated lemon rind
  • 2 medium zucchini (courgette), thinly sliced lengthways
  • 125g buffalo mozzarella, torn 
  • basil leaves, to serve

zucchini base

  • 6 medium (1kg) zucchini (courgette), grated and excess liquid drained
  • 1 cup (80g) finely grated parmesan
  • 2 cloves garlic, crushed
  • 1 egg
  • ⅔ cup (95g) wholemeal spelt flour
  • 1 tablespoon finely chopped oregano
  • sea salt and cracked black pepper
  1. Preheat oven to 180°C (350°F). To make the zucchini base, place the grated zucchini, parmesan, garlic, egg, flour, oregano, salt and pepper in a large bowl and mix to combine. Divide the mixture into 2 rounds on 2 large oven trays lined with non-stick baking paper and spread out each to form a 22cm round. Cook for 35–40 minutes or until golden and cooked through. 
  2. Place the oil, chilli, lemon rind, salt and pepper in a bowl and stir to combine. Top each base with the sliced zucchini, mozzarella and basil, and drizzle with the chilli mixture to serve.  Makes 2.
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