How to make
Sift the flour into a large bowl. Dissolve the yeast in the warm water with a pinch of sugar. Pour it into the flour, add olive oil and start kneading.
When the flour is formed, add the salt in the dough. Continue kneading for another 10 minutes.
Place the finished pizza dough into a floured bowl, spread it with olive oil and cover it with a piece of cling film and a towel.
Leave the bowl in a warm place, until the dough has doubled in size.
Transfer the risen dough onto a floured surface. Roll it out into a circle.
Spread it with zucchini pesto, shred the mozzarella and put it on top of the pesto, arrange tomato rings and olives.
Bake the pizza at 480°F (250°C) in a preheated oven with a fan for 8-10 minutes.
Enjoy this Zucchini Pesto Pizza!
