Zucchini and Floret Flatbread
ready in 1 hr 50 min.
- For the dough
- 2 ½ Tbsps Yeast
- 1 Tbsp Dried yeast
- 2.333 cups all-purpose flour
- ½ tsp salt
- olive oil
- all-purpose flour (for the work surface)
- vegetable oil (for the baking tray)
- For the topping
- ⅞ cup Crème fraiche
- 3.333 cups Broccoli (broken into small florets)
- 1 large, yellow zucchini (finely sliced)
- 3 scallions (finely sliced)
- 3 cloves garlic cloves (sliced)
- ⅜ cup olive oil
For the dough, dissolve the yeast in 150 ml lukewarm water. In a bowl, mix together the flour and salt and form a well in the centre. Pour the yeast solution and 2 tbsp oil into the well and knead to form a smooth dough, by hand or with the dough hook on an electric hand mixer.
Turn out onto a floured work surface and knead thoroughly for around 10 minutes, then cover and leave in a warm place for 1 hour to rise.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and oil a baking tray.
Knead the dough thoroughly again and roll out thinly to the size of the baking tray. Place the dough on the tray and spread with the crème fraîche. Top the pizza with the broccoli, courgette, spring onion and garlic and season with salt and ground white pepper.
Cook in the oven for around 20 minutes until golden. Remove from the oven, cut into slices and serve.
Pour the olive oil into a bowl and drizzle over the pizza, if desired.