PHOTOGRAPHY by LIZ HAM
MAKES APPROX 4 x 30cm PIZZAS
FOR THE PIZZA BASE:
1 tablespoon dried yeast
1 tablespoon sugar
1 tablespoon salt
400g strong bakers flour
3/4 cup lukewarm water
1/4 cup milk
80ml olive oil
Semolina flour for dusting
Combine water, yeast and sugar in a mixer and allow to react.
Combine milk, salt, flour and olive oil and work with a dough hook until smooth and elastic.
Transfer the dough to a greased bowl and leave to rise until it has doubled in size. Approximately 1-2 hours.
Knock back the dough and roll into balls. Allow to rise again for at least 30mins before rolling out the balls to a size slightly larger than your pizza tray.
Grease the pizza tray with olive oil and dust with semolina flour.
Place the pizza base on top of the tray and tuck in the edges. Stud the pizza base with a fork a dozen times.
Allow the dough to rest for another 15mins before adding toppings to cook.
FOR THE TOPPING:
4 brown onions, roughly sliced
12 zucchini flowers, shredded
12 radicchio leaves, roughly torn
200g grated mozzarella
Preheat oven to 200 degrees.
Sweat the onions down in olive oil until they are well caramelised.
Scatter mozzarella over the pizza bases.
Follow with the gorgonzola and half the radicchio leaves.
Evenly distribute the caramelised onions across the pizza bases.
Bake in a hot oven at 220 degrees for 15-20mins or until the base crisps up.
Scatter the zucchini flowers, remaining radicchio leaves and a liberal amount of olive oil.
Warm in oven until ready to serve.