for 4 person

Dough

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

Garlic

½ dl	olive oil
15	garlic cloves

Topping

600 g	courgettes, finely sliced lengthwise
½ tsp	salt
a little	pepper
½ bunch	thyme, leaves torn off

To bake

1 pack	burrata piccola, torn into pieces
4 sprig	thyme, leaves torn off
½ tsp	sea salt

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix. Knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Garlic

Warm the oil in a small pan, add the garlic, simmer (uncovered) over a low heat for approx. 20 mins. until soft.

To shape

Place a baking tray in the cold oven, preheat the oven to 240 °C. Quarter the dough, shape into 4 balls, flatten a little. On a lightly floured surface, stretch out each piece of dough to approx. 25 cm in diameter. Place 2 pieces of dough each on a sheet of baking paper.

Topping

Remove the garlic from the oil, set aside, crush the garlic with a fork, spread over the pizza bases. Season the courgettes, spread on top, sprinkle with the thyme.

To bake

Carefully slide one sheet of baking paper onto the hot baking tray. Bake for approx. 20 mins. on the bottom shelf of the oven. Remove, top with half of the burrata, drizzle each with 1 tbsp of the reserved garlic oil. Sprinkle with thyme and fleur de sel. Bake the remaining pizzas in the same way.

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