Summer Pizza Recipe Revisited

Warm the water. Mix the yeast with 5 cl of warm water, then let it rest at room temperature for about fifteen minutes.

Mix the flour with the salt and then create a well. Add the olive oil, the yeast, and the remaining warm water. By hand or with the help of a spatula, gradually incorporate the flour into the liquids. Work the dough until it becomes soft and elastic, but not too firm. Form a ball.

Place the dough in a bowl and cover it with a cloth, then let it rise at room temperature.

After 2 hours, when the dough has doubled in volume, knead it and then punch it down with the palms of your hands or with a rolling pin. Flatten the dough to a thickness of less than 1 cm, giving it the shape of a pizza, and place it on a baking sheet. Let it rest for about 20 minutes.

Preheat the oven to 240°. Brush the dough with olive oil and bake for 6 minutes.

Wash all the vegetables, trim the green beans. Peel the bell peppers and the garlic clove. Cut the zucchini into ribbons using a vegetable peeler. Dice the bell peppers into small pieces. Cook the green beans in boiling salted water and then refresh them in ice water. Then cut them into pieces about 1 cm long and on a diagonal. Chop the garlic clove.

Heat a drizzle of olive oil in a pan and sauté the garlic. Add the zucchini ribbons and stir-fry for about 2 minutes. They should remain slightly crunchy. Season with salt at the end of cooking. Remove them from the pan, add the diced peppers and stir-fry for 1 minute, seasoning with salt and pepper at the end of cooking.

Arrange the vegetables harmoniously on the partially baked pizza dough and return it to the oven for about 10 minutes. While it is baking, slice some cheese with a vegetable peeler.

To finish, upon taking it out of the oven, top the pizza with spinach sprouts, slices of cheese, and a sprinkle of pepper. Serve immediately.