Zucchini Pizza with Olives
For the dough: combine 50 grams of spelled flour and 50 grams of wheat flour (each approximately 1.7 ounces) with yeast and sugar in a bowl, add about 100 ml (approximately 3 1/2 ounces) of lukewarm water. Let rise, covered, for about 15 mintues. Add the rest flour, salt and 200 ml (approximately 7 ounces) of lukewarm water and process with the dough attachment of the hand mixer to a smooth dough which leaves the sides of the bowl. Add more flour or water as needed. Let rest, covered, for about 45 minutes.
For the topping: rinse fresh tomatoes, cut into quarters, remove seeds and stems, dice finely. Combine with canned tomatoes and season with salt, pepper and oregano. Rinse zucchini and cut into thin slices. Sprinkle with salt and let stand for about 10 minutes, pat dry. Drain mozzarella, cut into small cubes and mix with Parmesan. Drain olives. Rinse and spin dry arugula.
Preheat the oven to 250 ° C top and bottom heat Preheat.
Divide dough in half and knead each well. Flatten on floured surface into oval pizzas. Place both on a lined with parchment paper baking sheet. Spread each with half of tomato sauce, arrange zucchini, olives and mozzarella on top. Bake in preheated oven at 250°C (approximately 475°F) for about 15 minutes or until golden brown. Drizzle with a little olive oil, season with pepper and garnish with arugula. Serve.