| pizza dough |
|
Brush a 40cmx40cm baking sheet with olive oil. Oil your fingertips, and pull, stretch, nudge, and press the dough across the bottom of the pan. The dough will be thin and imperfect. If holes form, pinch them together. Spread zucchini over the dough, piling it a bit thicker at the edges where it will brown first. |
Bake in a very hot oven for 20–25 minutes or until the topping is golden. Remove from oven and cut into squares. |
| 2 cups bread flour or all-purpose flour |
|
stir together |
Cover and let sit at room temperature for 2 hours or until the dough as more than doubled in volume |
| 1 1/4 teaspoons instant or active dry yeast |
| 1/4 teaspoon fine salt |
| 2/3 cups water |
room temperature |
add, mix 30 seconds or until well blended |
| topping |
| 1.1kg zucchini |
grated coarsely |
toss together and let stand until the zucchini has wilted and released its water, at least 20–30 minutes. |
drain in a colander, then squeeze out as much water as you can, a fistful at a time |
| 1 1/2 teaspoons fine salt |
|
| 225g gruyere cheese |
grated coarsely |
|
toss, making sure to break up any clumps of zucchini; season as desired. |
| 2 to 3 tablespoons breadcrumbs |
|
sprinkle |