Pizza with goat cheese and zucchini
Info
- Perptime 15 Min.
- Resttime 60 Min.
- Baketime 15 Min.
Ingredients
Portions
- 1 Dry yeast
- 500 g Lupine flour, toasted
- 300 ml lukewarm water
- 2 Atlantic sea salt fine
- 2 Olive oil extra virgin
- 300 g goat cheese
- 1 zucchini, cut into thin round slices
- 1 onion, cut into thin rings
- Atlantic sea salt fine
- pepper to taste
- Optional topping:
- 1 Green pepper in cocos vinegar brine
- 1 twig of thyme, chopped
Preparation
Whisk yeast and lukewarm water in a bowl and set aside for 5 minutes. Combine flour, salt, yeast water mixture and olive oil by hand or with a kitchen machine. The dough should be slightly sticky, but still easily shaped into a ball. Knead for about 10 more minutes until the dough feels even and elastic.
Place the pizza dough in a bowl, cover with a kitchen cloth and let rest in a warm place for about an hour or until doubled in volume. Preheat oven to 220°C -240°C (use upper heat or grill if available).
Sprinkle some flour on a surface, knead dough quickly and divide into 5 equal pieces. Roll dough into flat round shapes and let rest for a few extra minutes. Prepare pizza with goat´s cheese, zucchini slices and onion rings, optionally add green pepper and thyme. Bake in oven for approx. 15 minutes or until the pizza is golden brown (when upper heat or grill is used it takes less time). Use salt and pepper to taste.
