courgette pizza

for the base:

• 200g strong bread flour
• 50g semolina
• 1/2 tsp salt
• 1 sachet dried yeast (7g)
• 1 cup warm water (start with 100 ml then add more as necessary)
• 1/2 tsp sugar
• 1 tbsp olive oil + 1 tbsp for greasing

topping:

• 4 small or 2 large courgettes
• grated zest of 1 lemon
• 1 tbsp chopped parsley
• 1 tsp fresh or 1/2 tsp dried thyme leaves
• 2-3 garlic cloves, crushed
• 3 tbsp olive oil
• 1 mozzarella ball, finely chopped
• 2 tbsp grated parmesan

to make the dough, put the sugar in the water and mix well. add the dried yeast and leave for a couple of minutes.

sift the flour, semolina and salt into a large non-metallic bowl. add the yeast mixture and olive oil and combine to make a soft pliable dough. knead well. place in the bowl, cover with a damp tea towel and leave to rise for at least one hour (ideally in a warm place).

meanwhile, mix all the topping ingredients except the cheeses in a bowl.

preheat the oven to 220 ˚C.

when the dough has risen, stretch or roll it out on a piece of baking parchment and grease with some olive oil. you can make one large or two smaller pizzas. sprinkle half the cheeses on top and than add the courgette mixture. season well with salt and pepper.

place in the oven - you can place the baking parchment directly on the oven shelves to make the base crispier. if you do this make sure you put a tray underneath it because the courgettes produce some juices which moght spill.

bake for 10 minutes, then sprinkle the remaining cheese on top and bake for about 10 more minutes, until the cheese is bubbling and the base is done.