di Anna Lucca

Hello everyone! The recipe I will offer you this time is an ancient workhorse of mine that has always been very successful. It’s not so complicated: simple ingredients, speedy execution, it is tasty both hot and cold, it can solve a dinner (in this case you will have to calculate to prepare some for each guest), or serve it as an aperitif or as a snack.
Furthermore, you can indulge in your imagination by using other vegetables instead of zucchini, obtaining excellent results, like asparagus, red radicchio, blanched artichoke hearts.
Without other delays, let’s move immediately to the ingredients:

For the dough:
230 g of flour with yeast for pizza (you can easily find it in the supermarket, you can also use the preparations for soft pizza)
1/2 sachet of instant yeast for bread (not beer yeast) 8 grams approx
135 ml of water
2 tablespoons of extra virgin olive oil salt

For the filling:
1 small zucchini
1 small onion
Lerdammer 100 g approx.
Fontina cheese 100 g approx.
salt and pepper
2 tablespoons extra virgin olive oil

Let’s now proceed with the preparation:

Cut the zucchini and onion into very thin slices, place them in a bowl with salt, pepper and add two tablespoons of extra virgin olive oil, give a nice mix and let the vegetables rest: the dressing will help to soften and add flavor.

Cut the cheese into thin slices, keep in mind that it would be better always to use cheese at room temperature and as soon as removed from the refrigerator.
Turn on the oven at 200* Celsius (static oven) and go to prepare the dough.
In a bowl, pour the flour, the half sachet of yeast, a pinch of salt, and gradually pour the water mixing with a fork adding the oil until the mixture is homogeneous. For about two minutes, knead by hand working, quickly with both hands until you get an elastic and smooth ball. Then you have to work the ball in your hands, without leaning it on the worktop, crushing it starting from the center outwards by rotating the dough until it forms a disc of about 10 – 15 cm in diameter.
Line with baking paper a round cake tin 24 cm, and gently lay the disc of dough continuing to press and work with your fingers (forbidden rolling pin) pushing it well to the edges.

At this point, spread the vegetables evenly over your cake and add the cheese slices.

Bake the cake and cook it for about eighteen or twenty minutes; at the last moment, give it a tap with the broil to make it more golden.

Bake the cake and enjoy your meal.