Zucchini & Basil white pizza

• 200 g strong white bread flour (or T45 flour)

• 1 teaspoon fast-action dried yeast

• 1–2 tablespoons olive oil

• 120 ml water

• 1 green zucchini

• 1 yellow zucchini

• 1 lemon

• 4 tablespoons ricotta

• 2 teaspoons olive oil, for the ricotta

• Fresh basil

• Pecorino cheese

• Salt and freshly ground black pepper

1. In a large bowl, combine the flour, yeast, olive oil and a pinch of salt. Mix well, then gradually add the water. Lightly oil your hands and knead thoroughly until the dough is soft and elastic, about 5 minutes.

2. Divide the dough into two equal portions and place them on baking trays. Cover with a damp cloth and leave to rise in a warm place for about 1½ hours, or until doubled in size.

3. Preheat the oven to 230°C (fan oven).

4. Using a mandoline, slice the zucchini very thinly. Place the slices in a large bowl, drizzle with a little olive oil and season with salt and pepper. Toss gently with your hands, then add a generous handful of chopped fresh basil. Set aside.

5. In a small bowl, combine the ricotta with 2 teaspoons of olive oil and season with salt and pepper. Finely grate the lemon zest and stir it into the ricotta.

6. Roll out the two portions of dough into thin pizza bases.

7. Gently spread the ricotta mixture over each base. Arrange the zucchini slices on top, allowing them to overlap slightly.

8. Grate a generous amount of Pecorino over each pizza and finish with a light drizzle of olive oil.

9. Bake for 9–10 minutes, or until the edges are crisp and golden.