You’ve seen my gin & tonic cupcakes, but this is next level.
I can’t take credit for this recipe, I owe it to the fabulous team at Lot. 100 who served this up for lunch at Adelaide Hills Distillery when we did the Gin Queen on Tour to Adelaide. Sacha set them the challenge and it was amazing!
I’ve done my best to recreate it, but as it was a made especially for us, it’s not fail-safe and may take you a couple of attempts to get the balance of flavours right.
tomato sauce (I used this but next time I’ll use a mixture of olive oil and cheese)
2 yellow zucchini (I used yellow squash as a substitute)
1 tbsp juniper berries (slightly crushed)
1 tsp dried lemon myrtle
1 tsp caster sugar
salt and pepper
Chop zucchini and place in a dish with the sugar, juniper berries and half a teaspoon of lemon myrtle, mix thoroughly and leave to marinate for an or hour two. I highly recommend you taste the raw zucchini after an hour to see how the flavour is developing.
In the meantime, prepare the pizza base by spreading a very small amount of tomato sauce across the base – you could skip this altogether, it’s just there to keep the base moist. Next time I will go with an olive oil/cheese mix
Add a layer of mozzarella and then the marinated zucchini (discard the marinade). Add some more mozzarella a sprinkle of crushed juniper berries and the last teaspoon of lemon myrtle. Season with salt and pepper.
Bake in the oven until the cheese is golden brown.
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