Pizza bianca with charred courgette, lemon and mint

(vegetarian)

Serves: 4

Prep time: 30 minutes, plus resting

Cook time: 15-20 minutes

1 cup plain flour

1 cup wholemeal flour

1 1⁄2 tsp sea salt

2 tsp olive oil

1 1⁄2 tsp whole milk 3⁄4 cup water

2 tsp yeast

Topping

1 cup ricotta

1 clove garlic, finely grated Zest of half a lemon, (plus juice for serving)

2 Tbsp chopped fresh mint, plus extra for garnish

2 Tbsp olive oil, plus extra for drizzling

2 large mozzarella balls, torn

1-2 courgettes ends trimmed, cut into long strips

For the pizza dough, place all ingredients in a bowl of an electric mixer with a dough hook. Mix on low for 3 minutes then up to high for a further 7 minutes. Place the dough in a bowl sprayed with oil and cover, place it in a warm place and set aside to proof for 30 minutes. Heat oven to 225C. To assemble, grease a large round or rectangular baking tray. Divide the dough into two portions and roll one portion out with a rolling pin, you want it about 3mm thick for a nice crispy base. Gently transfer to the tray. The remaining dough will last up to a week in the fridge or freezes well. For the topping, mix ricotta, garlic, lemon zest, mint and olive oil. Season generously and spread over pizza base. Top with mozzarella and bake for 15–20 minutes, or until the base is golden and crisp.

While the pizza is cooking, toss the courgette strips in a bowl with the olive oil (just enough to coat the courgettes). Heat a ridged grill pan until smoking hot and grill the courgettes in batches, about 4 minutes per side. Top cooked pizza with charred courgette, extra mint leaves, a squeeze of lemon and oil.