Grilled zucchini skewers
6 large zucchini, thinly sliced on a mandolin
¼ cup extra virgin olive oil, plus extra to brush
1 tsp finely grated lemon zest
1 tbsp lemon juice
Burrata with roasted tomatoes & peach
4 heirloom tomatoes, cut into wedges
2 yellow peaches, stone removed and cut into wedges
1 clove garlic, crushed
¼ cup extra virgin olive oil
2 tbsp toasted pine nuts, chopped
¼ cup red wine vinegar
200g burrata, torn
Baby basil leaves, to serve
Nduja pizza fritta
1 tsp dried yeast
3 ½ cups 00 flour
1 tsp salt
½ tsp caster sugar
½ cup tomato passata
¼ cup basil leaves
200g goat’s curd
Vegetable oil, to shallow fry
1 small rockmelon, peeled, seeded and cut into wedges
12 slices prosciutto
½ cup ricotta
½ cup store-bought pesto
Vine-ripened cherry tomatoes
Store-bought cheese and roasted red peppers, olive oil and olive baguettes
For the grilled zucchini skewers, preheat a barbecue to high. Lightly brush zucchini slices with oil. In batches, grill for 1-2 minutes each side. Repeat with remaining zucchini. Combine oil, lemon zest and juice in a small bowl, drizzle over the grilled zucchini. Thread the zucchini and bocconcini alternately onto 10 small, wooden skewers.
For the burrata with roasted tomatoes and peach; preheat oven to 220°C (200°C fan forced). Place the tomatoes, peaches and garlic in a roasting tray. Drizzle with oil and season with salt and pepper. Roast for 15 minutes, or until blistered. Using a fork, crush the tomatoes. Place in a jar, add the pine nuts and vinegar and season with salt and pepper.
Set aside to cool. Serve.
For the pizza fritta; place 350ml lukewarm water in a large bowl. Add the yeast and mix well to combine. Add the flour, salt and sugar and using your hands, mix well until smooth. Turn out onto a floured surface and knead for 8 minutes, or until the mixture comes together. Place in a lightly oiled bowl and cover with a damp clean tea towel. Set aside to prove for 30 minutes.
Meanwhile, combine the nduja, tomato, basil and ¼ cup water in a small saucepan over medium heat. Bring to a simmer, stirring to combine. Set aside, off the heat.
Divide the dough into 12 balls. On a floured bench, press each dough into 15cm rounds. Spoon a little nduja mixture into the centre of each, top with goat’s curd, fold the dough over and twist the dough to seal. Repeat with remaining dough and nduja mixture. Heat 8cm of oil in a large non-stick frying pan over high heat. In batches, cook the fritta for 3-4 minutes each side or until golden. Set aside on kitchen paper to drain and repeat with remaining dough.
To assemble, place the grilled zucchini skewers, burrata with roasted tomato and peach and nduja pizza fritta on a board with rockmelon wrapped in prosciutto, ricotta, pesto, grissini, tomatoes, red peppers and baguettes.
Pizza frittas are perfect for unexpected guests! Make them ahead of time. To reheat, just preheat oven to 200°C and heat on baking tray for 15 minutes.