The inspiration for this came partly from Polpo: A Venetian Cookbook of Sorts, by Russell Norman, which I've gushed about before, and partly from the smoked buffalo mozzarella I came across in the specialty Italian deli in town. For me, good pizzette (small pizzas), or pizza in general, is characterised by a thoughtful selection of a few fresh, quality ingredients and a good thin - slightly chewy, slightly crisp around the edges - base.
In this case, the smoked buffalo mozzarella was my starting point. From there, I selected a zucchini, red chilli and freshly grated parmesan to complement. In Polpo, Norman has a recipe which includes all of the above, but with mint and, instead of lovely, soft, fresh mozzarella, he recommends the cheap, hard, standard supermarket kind. This is a great option for when cheese is intended as a backdrop, but for this, I wanted the smoke of the mozzarella to sing. I omitted the mint also, as I had none on hand, but used chopped fresh parsley for freshness and as a garnish to finish.
For the pizza base, I turned to my quick flatbread recipe (not dissimilar to a standard pizza dough recipe), which has become a staple in my kitchen for it's ease, convenience and never-disappointing results. Once you've made it a few times, you'll know what I mean.
|Zucchini, chilli and smoked buffalo mozzarella pizza|
To accompany the pizza, I made spiced kumara (sweet potato) fries with a lemon-spiked yoghurt dip. And apart from making the base from scratch (use pre-made pizza bases or flatbreads if you wish), this took little effort to put together.