Artichoke, Olive and Zucchini Pizza

For the dough: Sift the flour into a bowl and make a well in the middle. Mix the yeast with about 175 ml (approximately 2/3 cup) lukewarm water and pour into the well. Mix with a little of the flour, cover and let rest for about 15 minutes. Then add the salt and olive oil and knead into a smooth dough. Cover and let rise for 45 minutes.

For the topping: Blanch half of the tomatoes in boiling water, rinse with cold water, peel, quarter, core and dice finely. Mix with 2 tablespoons oil and the tomato paste and season with salt and pepper. Rinse the remaining tomatoes, remove the tough core and cut into slices. Cut the mozzarella into slices. Drain the artichoke hearts and cut in half if needed. Rinse the zucchini, trim, cut in half lengthwise and cut into slices.

Grease pizza pans with a little oil. Knead the dough again, divide into quarters, roll out into circles and put each in a pan. Leave the edge of the rolled out dough a little thicker for the crust.