Garden vegetable pizza

Dissolve the yeast in half of the water and the salt in the other half.

Place the flours in a bowl or in a stand mixer and pour in the water with the yeast.

Start kneading and add the remaining salted water as well. Continuing to knead, pour in the oil and work until you obtain a smooth dough.

Prepare a greased glass bowl with oil and place the dough ball in it, covering with plastic wrap.

Let it rise until doubled in an oven turned off with the light on if needed. It will take about 2 hours.

After the time has passed, cut the dough ball in half and make 2 rounds of folds to obtain 2 elastic balls.

Oil 2 baking trays of about 28 cm and, with your hands placed on top of each other and also oiled, gently stretch the dough.

At first, the dough will certainly spring back. Just wait 10 minutes and repeat the process.

At this point it will no longer be tight and stretching it will be much easier.

Let it rise in the trays for another 45 minutes.

Meanwhile, prepare the topping.

Wash and trim the zucchini and carrot. Slice them thinly lengthwise with the help of a vegetable peeler.

Prepare the dressing with lemon juice, oil, salt and pepper.

Place the vegetables in a bowl with a few mint leaves, drizzle with the marinade and keep in the fridge.

Prepare the ricotta by whipping it with a fork to make it softer.

Brush the pizzas with an emulsion of 2 tablespoons of water and 2 tablespoons of mixed oil, and make holes with your fingers as if it were a focaccia.

Bake in a preheated oven at 230 degrees for about 10/15 minutes on the middle rack.

Once cooked, top the pizza as desired with the ricotta, the rolled vegetables, mint leaves and grated lemon zest.