Mozzarella dough
2 1/2 cups all-purpose flour
3/4 cup warm water
1/4 cup olive oil
1 teaspoon salt
1 tablet active dry yeast
Crust Topping
500g zucchini slices
200g grated Parmesan cheese
180g sliced mozzarella cheese
1 minced garlic clove
1 can of tomato puree, peeled
Salt, pepper, and oregano to taste
For Brushing
Olive oil
Accompaniments
A pizza shape with a 30cm diameter. A rolling pin for opening the dough.
Mozzarella dough
2 1/2 cups all-purpose flour
3/4 cup warm water
1/4 cup olive oil
1 teaspoon salt
1 tablet active dry yeast
Crust Topping
500g zucchini slices
200g grated Parmesan cheese
180g sliced mozzarella cheese
1 minced garlic clove
1 can of tomato puree, peeled
Salt, pepper, and oregano to taste
For Brushing
Olive oil
Accompaniments
A pizza shape with a 30cm diameter. A rolling pin for opening the dough.
Preheat the oven to maximum temperature and heat it up high
Dissolve the yeast in water
Add one cup of flour, olive oil, and salt, and mix
Add another cup of flour and mix until it forms a ball and is slightly sticky
Knead for 5 minutes, adding more flour as needed, until smooth and elastic
Form a ball, brush with oil, and cover with plastic wrap
Let it rise for 40 minutes or until doubled in size
Knead again for one minute
Roll out the dough with a rolling pin, forming a disk
Turn the shape upside down, brush with oil, and dust with flour
Place the dough and let it rise for 8 minutes. Reserve
Crust Topping
Heat the oven well
Brush an oven dish with olive oil
Sprinkle salt and black pepper on the zucchini slices, arrange them in the dish, and bake for 15 minutes
Flip and bake for another 8 minutes
Punch down the tomato puree over a fine-mesh sieve and spread it over the pre-baked dough, leaving a 2cm border
Distribute the zucchini, cover with mozzarella cheese, and sprinkle Parmesan cheese on top
Bake in the oven for 5 minutes, then sprinkle with oregano and serve.
