Spelt pizza with zucchini, anchovies and cherry tomatoes

Ingredients

For 1 serving

• Spelt flour90 g
• Active dry yeast2 g
• Zucchini120 g
• Anchovies in oil4
• Cherry tomatoes100 g
• Light mozzarella50 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, fish,

In season: June – September

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the spelt flour and half the oil and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, put it in a covered bowl and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Half an hour before the end of the rise, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up. Meanwhile wash and trim the courgettes and slice them paper-thin with a mandoline; wash and halve the cherry tomatoes; tear the light mozzarella and let it drain.
4. Turn the dough out onto a sheet of baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the mozzarella, courgettes, tomatoes cut side up and a pinch of salt.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the courgettes just wilted.
6. Straight out of the oven, finish with the torn anchovies in oil and the remaining oil: added at the end they stay tender and don't turn bitter.