White pizza with prawns, zucchini and lemon

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Shrimp120 g
• Zucchini150 g
• Light mozzarella50 g
• Lemon zest2 g
• Extra virgin olive oil2 teaspoons
• Mint2 g
• Saltto taste

Contains: gluten, lactose, shellfish,

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 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
3. While it rises, wash and trim the courgettes, slice them paper-thin and toss with half the oil and a pinch of salt. Peel the prawns and remove the dark vein; tear the light mozzarella and let it drain.
4. Turn the dough out onto 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 and courgettes.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 9 minutes, until the edge starts to colour.
6. Add the prawns and bake for another 3 minutes, until pink. Finish with grated lemon zest, torn mint and the remaining oil.