Zucchini and Feta Pizza

Ingredients

• 1 cube fresh yeast
• 550 g gluten‑free flour
• 75 g grated Parmesan
• 1 tsp salt
• a pinch of sugar
• 3 tbsp melted margarine
• flour (for the work surface)
• 4 medium zucchini
• 4 tomatoes
• 1 onion
• 6 tbsp margarine (to drizzle)
• 1 tsp thyme
• 1 tsp Dried oregano
• Herb salt
• 250 g sheep cheese
• fat (for the baking sheets)
• Pepper (from the grinder)
• 4 tbsp coarsely chopped basil (to sprinkle)

Instructions

1. 1.

   For the dough, mix the yeast with 300 ml lukewarm water. Combine the flour, Parmesan, salt and sugar in a bowl, create a well in the center, and pour in the yeast mixture and Nuttelex. Knead all ingredients into a smooth dough by hand or with an electric hand mixer’s beaters. If the dough feels too wet, add more flour; if it’s too dry, incorporate a little more lukewarm water. On a floured surface knead vigorously for about 10 minutes, then cover and let rise in a warm place for approximately 1 hour.

2. 2.

   Meanwhile wash, trim and slice the zucchini into thin rounds or half‑moons.

3. 3.

   Wash the tomatoes and cut them into thin slices. Peel and finely chop the onion. Preheat the oven to 200 °C (392 °F) with upper and lower heat. Knead the dough again, divide it into four equal portions, roll each into a circle that fits a pizza pan, and place on greased pans, shaping slightly thicker edges. Brush the dough with Nuttelex and sprinkle thyme and oregano. Add onion, then tomato and zucchini slices. Sprinkle herb salt over everything and top with crumbled sheep cheese. Drizzle with a little Nuttelex and bake in the preheated oven for 20–25 minutes. Remove the finished pizzas from the oven and serve sprinkled with basil.