Pizza with goat cheese and zucchini

Method

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.

Ingredients

• 1 package Rapunzel dry yeast
• 500 g wheat flour Type 550
  or 350 g wheat flour Type 550 and 150 g Rapunzel lentil flour
• 300 ml lukewarm water
• 2 tsp Rapunzel Atlantic sea salt
• 2 tbs Rapunzel

Topping:

• 300 g goat cheese
• 1 zucchini, cut into thin round slices
• 1 onion, cut into thin rings
• Rapunzel Atlantic sea salt
• pepper to taste
• Optional topping:
• 1 tsp Rapunzel green pepper in cocos vinegar brine
• 1 twig of thyme, chopped