Dissolve the yeast in half of the water and dissolve the salt in the other half.
Place the flours in a bowl or stand mixer and pour in the water with the yeast.
Start kneading and also add the remaining salted water. Continue kneading, pour in the oil, and work until you obtain a homogeneous dough.
Prepare an oiled glass bowl and place the dough ball in it, covering with plastic wrap.
Let it rise until doubled in size in an off oven with the light on if needed. It will take about 2 hours.
After the time has passed, divide the dough ball in half and make 2 rounds of folds to obtain 2 elastic balls.
Grease 2 baking trays of about 28 cm and gently stretch the dough with oiled hands.
At first, the dough will surely spring back. Just wait 10 minutes and repeat the operation.
At this point, it will no longer be tense, and stretching will be much easier.
Let it rise in the tray for another 45 minutes.
In the meantime, prepare the topping.
Wash and trim the zucchini and carrot. Slice them thinly lengthwise with the help of a peeler.
Prepare the dressing with lemon juice, oil, salt, and pepper.
Place the vegetables in a bowl with some 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 oil mixed together and make holes with your fingers as if it were 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 ricotta, rolled vegetables, mint leaves, and grated lemon zest.
Fridge
This is the perfect pizza to share on a carefree evening with friends.
Italia, Liguria
| Energy (kcal) | 181.71 |
| Carbohydrates (g) | 28.51 |
| of which Sugars (g) | 1.9 |
| Fat (g) | 5.49 |
| of which Saturates (g) | 1.36 |
| Protein (g) | 5.49 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.16 |
