Sheet Pan Pizza with Zucchini and Mozzarella

Start by preparing the dough: In a large bowl, mix the white spelt flour and whole wheat spelt flour, then make a well in the middle. Pour 200 ml of warm water into the well, add the brown sugar, and crumble the yeast. Set the bowl aside for 5-10 minutes for the yeast to activate. Afterwards, add 2 tablespoons of oil and 1 teaspoon of salt, then knead until you get a homogeneous dough. Cover the bowl with a clean towel and let the dough rise for 20-30 minutes.

Meanwhile, slice the zucchini into very thin slices using a vegetable peeler. Salt the slices and set them aside for 5-8 minutes to release water. Peel the garlic, crush it, and mix it with the cream cheese in a small bowl. Season the mixture with salt and pepper to taste. Drain the zucchini slices well and gently squeeze them.

Approximately 10 minutes before the dough is ready, preheat the oven to 210 °C and prepare a baking tray lined with baking paper.