1 For the dough: Mix the yeast smoothly with approximately 160 ml lukewarm water and the sugar.
2 Put the flour, salt and oil into a mixing bowl and add the dissolved yeast. Knead to a pliable dough using the dough hook of your mixer. Cover and put in a warm place to rise for 45 minutes.
3 For the topping: Meanwhile mix the tomatoes with the garlic and 1 tbsp olive oil. Season to taste with salt and pepper. Mix the crème fraîche with the ricotta and oregano. Heat the remaining oil and sweat the courgette ribbons for about 2 minutes.
4 Knock back the dough and knead again for a couple of minutes. Divide in two and roll out two thin pizza crusts. Place on a baking tray lined with baking parchment.
5 Spread the tomato sauce on the pizzas and top with courgette and the sliced onion. Scatter with crumbled ricotta and oregano and bake in an oven preheated to 220°C (200° fan) | 425F | gas 7 for 10-15 minutes.