White pizza with zucchini ribbons, cheese and pine nuts
Ingredients:
For the dough (makes 2 family-size pizzas):
- 4 cups all-purpose flour (500 grams)
- 1/2 teaspoon dry yeast (3 grams)
- 2 teaspoons sugar (10 grams)
- 1 1/3 cups cold water (11 fluid ounces/320 milliliters)
- 1 tablespoon salt (15 grams)
- 2 tablespoons olive oil (1 fluid ounce/30 milliliters)
For the toppings:
- 1/2 carton heavy cream, 38%, or light cooking cream, 15%
- about 1/2 cup heavy cream (4 fluid ounces/120 milliliters) total
- 7 ounces shredded mozzarella (200 grams)
- 3 1/2 ounces feta, Israeli brined cheese such as hamed, or Bulgarian-style cheese (100 grams)
- 2 zucchini or summer squash
- 2 tablespoons olive oil
- 1/3 cup pine nuts
- 5 1/4 ounces ricotta (150 grams)
- Finely grated zest of 1 lemon
Instructions:
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar and water and knead for 5 minutes. Add the salt and olive oil and continue kneading on low to medium speed until the dough is soft and elastic, about 10 minutes. Cover and let rise at room temperature for 1 hour, or refrigerate overnight.
- Divide the dough in two and shape into round balls. Place on the counter, covered, for 30 minutes.
- Meanwhile, heat the oven, with a baking sheet inside, to 475 degrees Fahrenheit (250 degrees Celsius).
- Using a vegetable peeler, shave the zucchini into ribbons and place in a bowl. Drizzle with the olive oil and toss so all the zucchini is coated. Set aside.
- Place a sheet of parchment paper on the counter and flour it well. Put one dough ball in the center and, using your hands, stretch it into a round, leaving a thicker 3/4-inch border around the edge.
- Drizzle 1/4 of the cream container, about 1/4 cup or 2 fluid ounces (60 milliliters), into the center of the dough. Scatter over half the mozzarella and half the feta or hamed cheese.
- Arrange half the zucchini on top and bake in the preheated oven for 10 minutes.
- Open the oven, scatter over the pine nuts and continue baking until the pizza is golden.
- While the pizza is still hot, spoon dollops of ricotta on top, add the lemon zest and serve.