Sheet Pan Pizza with Zucchini and Mozzarella

Start by preparing the dough: In a large bowl, mix the white spelt flour and whole spelt flour, then make a well in the center. Pour 200 ml of lukewarm water into the well, add the brown sugar, and crumble in the fresh yeast. Set the bowl aside for 5-10 minutes for the yeast to activate. Afterward, 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, use a vegetable peeler to slice the zucchini into thin strips. Salt the slices and set them aside for 5-8 minutes to release water. Peel the garlic and crush it into a small bowl, then mix it with the natural cream cheese. Season the mixture with salt and pepper to taste. Drain the zucchini slices well and gently squeeze them in your hand to remove excess water.

Approximately 10 minutes before the dough is ready, preheat the oven to 210 °C and prepare a baking sheet lined with parchment paper. Spread the risen dough on the baking sheet and bake it for 10 minutes at 200-210 °C. Remove the baking sheet, spread the cream cheese and garlic mixture over the crust, arrange the zucchini slices on top, and drizzle everything with 2 tablespoons of olive oil. Return the pizza to the oven for another 12 minutes. Meanwhile, tear the mozzarella into small pieces.