Courgette Pizza

For the dough (makes 3 pizzas) use 500g of strong white bread flour, ½ teaspoon of fine sea salt, 1-x7g sachets off dried yeast, ½ tablespoon of golden caster sugar, 2 tablespoons of extra virgin olive oil.

Sieve the flour and salt, mix the yeast oil and sugar into 375ml of lukewarm water leave for a few minutes. Make a well with the flour then draw the mixture together with a fork.  Quickly knead until it’s smooth dough. Cover and leave for an hour in a warm place until it has doubled in size.

Once doubled, knead it through to push out some of the air. Make 3 balls.  Roll out to 0.5cm thick.

For the topping mix together 6 tablespoons of olive oil with 4 garlic cloves, season with salt and pepper and herbs such as thyme, or rosemary or oregano.   Cut a courgette or 2 in half lengthways and peel or thinly slice.  Take a block of hard goats cheese and thinly slice. Mix the olive oil and courgette and spread over the pizza dough, then place the cheese.  Cook for 20/25 mins on gas mark 180C.