White pizza with zucchini blossoms and anchovies

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Zucchini flowers8
• Anchovies in oil4
• Mozzarella60 g
• Zucchini80 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, fish,

In season: May – August

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, gently clean the courgette flowers by removing the pistil and stem, without washing them; wash and trim the courgettes and slice them paper-thin; tear the 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, courgettes and opened flowers, with 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 flowers just wilted.
6. Finish with the torn anchovies in oil and the oil, raw.