Method

• 1.
  For the pizza dough, combine yeast, 650ml tepid water, honey and oil in a jug and set aside for 15 minutes or until frothy.
• 2.
  Place both flours in the bowl of a stand mixer with the dough hook. On medium speed, gradually add yeast mixture and knead for 5 minutes then add salt and knead for a further 5 minutes until a smooth, slightly wet, sticky dough. Remove bowl from mixer, cover with a tea towel and rest for 1 hour or until doubled in size. Knock back the dough and divide into 12 even balls. Place balls on a lined oven tray and refrigerate until needed. Bring to room temperature before frying.
• 3.
  Heat 1/3 cup (80ml) olive oil in a large saucepan over medium heat. Add garlic and chilli and cook, stirring continuously, for 1-2 minutes until garlic is golden. Add zucchini, cover and cook, stirring frequently, for 40-45 minutes until very tender and zucchini has collapsed.
• 4.
  Break up any large pieces of zucchini using a wooden spoon. Season with salt and pepper and stir in remaining 2 tbs olive oil. Transfer to a bowl and stir in lemon zest and juice, herbs, and season to taste. Set aside until ready to serve.
• 5.
  Heat a large heavy-based saucepan half-filled with vegetable oil over high heat to 180°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Working with 1 piece of dough at a time, on a lightly floured work surface, press down like you are making focaccia. Fry in batches of 2, for 2-3 minutes, turning once, and cooking for a further 2-3 minutes until golden. Serve with zucchini dip.