Pizza Fritta with Zucchini, Proscuitto and Ricotta

gourmettraveller.com.au

Kai

30 gm honey

2 sachets (7 gm each) dried yeast

2 tbsp extra-virgin olive oil

1 kg "00" flour, sifted

Olive oil, for shallow-frying

240 gm (1 cup) fresh ricotta

90 gm sliced prosciutto (6 slices)

subheading: Zucchini topping:

125 ml (½ cup) extra-virgin olive oil

2 garlic cloves, thinly sliced

2 green banana chillies, seeds removed, finely chopped

1 kg zucchini, very thinly sliced

Zest and juice of 1 lemon

1 tbsp each finely chopped mint and marjoram, to serve

Directions at gourmettraveller.com.au

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