for 4 person

Pizza dough

500 g	white flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	water
2 tbsp	olive oil

Topping

200 g	crème fraîche
3	spring onion incl. green part, cut into rings
300 g	courgette, cut into strips approx. 2 mm thick
100 g	blue cheese (e.g. Gorgonzola), broken into pieces
½ tsp	salt
a little	pepper

To bake

50 g

rocket

How it's done

Pizza dough

Mix the flour and salt in a bowl. Add the yeast, water and oil, mix with a risotto spoon. Knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Topping

Flatten the dough a little, roll out the dough (approx. 30 x 40 cm) on a lightly floured surface, place on a baking tray lined with baking paper. Spread crème fraîche over the base, leaving a border of approx. 1.5 cm all the way around. Top with the onions, courgette and gorgonzola, season.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove, scatter the rocket on top.

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