Method

Preheat the oven to 200°C. To make the pizza dough, pour the yeast, water and sugar into a jug and stir. Leave aside for a few minutes. Sift the flour and salt into a large mixing bowl and add a little of the liquid to the flour at a time. Mix with a fork until you have a nice dough. Knead the dough on a clean floured surface for about 3 minutes, before leaving aside in a oiled bowl in a warm place to double in size. Toss the baby marrows and patty pans in 1 tbsp olive oil and fry in batches in a non-stick or griddle pan over a medium to high heat. Fry for 30 seconds a side until golden and slightly charred. Season and squeeze over lemon juice to flavour. Divide the dough into 2 balls and roll out on a floured surface. Rub with the remaining olive oil, scatter over the garlic and season. Bake for 10 minutes until golden and cooked through and serve hot with the charred marrows. Scatter over the chilli and basil leaves and tear over the mozzarella. If you want the mozzarella melted, grate it onto the pizza before baking.

Recipe by Hannah Lewry, courtesy of City Press iMagazine

Try it with a glass of Nederburg Wine Master’s Reserve riesling.