Green Pizza

Ingredients

• 200 g spelt flour (Type 630)
• Salt
• 2 tsp dried Italian herbs
• 1 packet dry yeast
• 3 tbsp olive oil
• 100 g small zucchini (1 small zucchini)
• 100 g Sugar snap peas
• 200 g green peas (in pod; yields 50 g peas)
• 20 g Parmesan (1 piece)
• 100 g Ricotta
• 3 tbsp milk (1.5 % fat)
• Pepper
• 5 stalks flat-leaf parsley

Instructions

1. 1.

   Mix flour, salt, Italian herbs and yeast in a large bowl. Add 1 tbsp oil and 125 ml lukewarm water. Knead with hand mixer attachments into a smooth dough, adding 1–2 tbsp warm water if needed. Cover with a kitchen towel and let rise for about 1 hour.

2. 2.

   Meanwhile wash, trim and shave zucchini on a mandoline into thin slices. Wash sugar snap peas, drain, trim and cut lengthwise into strips. Shell peas, rinse briefly and drain.

3. 3.

   Blanch peas and sugar snap peas in boiling salted water for 1 minute, then drain and let them dry well in a sieve.

4. 4.

   Grate Parmesan. Mix with ricotta and milk in a small bowl.

5. 5.

   Line a baking sheet with parchment paper. Roll the dough on a floured work surface into a round (about 35 cm diameter) and place it on the sheet.

6. 6.

   Spread the Parmesan-ricotta mixture evenly over the dough. Season with salt and pepper. Top with zucchini, sugar snap peas and peas. Bake in a preheated oven at 225 °C (fan: 200 °C; gas: level 3–4) on the lowest rack for 15–20 minutes.

7. 7.

   Meanwhile wash parsley and shake dry. Finely chop it in a food processor or with a large knife, then mix with the remaining oil. Drizzle the parsley oil over the freshly baked pizza.