pizza bianco with gorgonzola & zucchini

SERVES 2 PREPARATION TIME 2 hours 30 minutes COOKING TIME 20 minutes

500g bread and pizza plain flour 1 tsp dry yeast 2 tsp salt 60ml (¼ cup) extra virgin olive oil, plus extra to drizzle 310ml (1¼ cups) water 2 zucchini, thinly sliced 2 x 200g fresh mozzarella, sliced 120g gorgonzola, crumbled ½ cup fresh marjoram sprigs

1. Place flour and yeast in the bowl of a stand mixer fitted with a dough hook. Stir until combined. Add salt and 2 tbsp of the oil. Stir until combined. Gradually add water. Mix for 15 minutes or until water is absorbed. Scrape dough into a lightly oiled bowl. Cover. Set aside for 2 hours or until doubled in size.

2. Preheat oven to 250°C (230°C fan forced). Lightly grease two 30cm round baking trays. Divide dough between prepared trays. Set aside for 15 minutes to rest. Use your fingertips to gently push and stretch the pizza dough to cover the trays.

3. Toss zucchini with remaining oil. Season. Drizzle pizza bases with extra oil. Top with zucchini, mozzarella, gorgonzola and marjoram. Bake for 20 minutes or until golden and cheese has melted.