Pizza Bianca

Directions

1. 1
   Crust: Transfer flour to a large bowl and stir in 1 teaspoon salt.
2. 2
   Form/press a well in the flour and add sugar, yeast (in pieces) and about 50ml lukewarm water. Stir and incorporate flour until paste-like.
3. 3
   Transfer to a warm location an let starter dough rise for about 20 minutes (until bubbly).
4. 4
   Add rest of water to starter dough and knead until a soft, sleek ball forms.
5. 5
   Let rest for another 20 minutes.
6. 6
   Cut zucchini in 5mm thick slices and fry, together with minced garlic, in olive oil until golden brown and crispy. Set aside to cool.
7. 7
   To soften ricotta, incorporate 2 tablespoons milk and stir. Add salt and pepper to taste (to ricotta).
8. 8
   Shape pizza dough as you like it (I usually make 4 small pizze out of the amount of dough) and prick with a fork.
9. 9
   Spread ricotta evenly on dough/pizze.
10. 10
    Add oregano and fresh basil.
11. 11
    Add parmesan and mozzarella.
12. 12
    Top with zucchini slices.
13. 13
    If using - sprinkle with pine nuts.
14. 14
    Bake at 250°C for about 15 minutes.