Zucchini Pizza with Arugula Pesto

Ingredients:

Arugula pesto

• 1/4 cup hazelnuts
• 3 cups fine arugula
• 1 cup fresh parsley
• 1 clove of garlic
• 1 tbsp. capers, dried
• 0.5 cups extra-virgin olive oil
• 0.5 tbsp. grated parmesan

Pizza

• 1 pizza base, see recipe below
• 170g fresh mozzarella (preferably buffalo), patted dry and sliced
• 1 medium zucchini, very thinly sliced
• 2 tbsp. l. grated parmesan
• 1 tbsp extra-virgin olive oil
• Torn basil, for sprinkling

Pizza base

• 4 cups of bread flour + extra for working with the dough
• 2 teaspoons coarse salt
• 1 teaspoon of instant yeast
• 0.5 cups extra-virgin olive oil + extra for greasing the bowl

Preparation:

1. Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat the oven to 260°C.
2. Prepare pesto:
   
   Toast the hazelnuts in a dry skillet over medium heat, stirring occasionally, for about 5 minutes; let cool. Transfer to a food processor and add the arugula, parsley, garlic, and capers; process until almost smooth.
3. With the food processor running, gradually add the olive oil and pulse until smooth. Add the Parmesan and pulse to distribute evenly; add 2 tablespoons of water if the pesto is too thick. Season with salt and pepper to taste.Pesto can be made up to 1 week ahead; cover and refrigerate.).
4. Assemble the pizza:
   
   Place the pizza crust on a baking sheet. Spread pesto over it and top with mozzarella. Arrange zucchini slices on top of the mozzarella in even rows, slightly overlapping. Sprinkle with Parmesan cheese and drizzle with olive oil. Place the baking sheet on a hot pizza stone and bake until the cheese is melted and the crust is golden brown, 10-12 minutes.
5. Remove the pizza from the oven and sprinkle with basil, salt and pepper.
6. Pizza base:
   
   In a large bowl, combine the flour, salt, and yeast. Using a wooden spoon, stir in 2 cups of warm water (about 100°F/38°C) and 2 cups of olive oil. Knead until a rough dough forms. Cover with plastic wrap and let rise in a warm place for about 1 hour.
7. Using lightly floured hands, turn the dough out onto a generously floured surface and knead a few times until smooth and elastic, about 1 minute (do not knead too hard or too long).
8. Place the dough in a large bowl lightly greased with olive oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
9. Meanwhile, place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat the oven to 260°C.
   
   
   If you only need one pizza, wrap half the raw dough in plastic wrap and freeze for up to 1 month. Defrost in the refrigerator overnight, let the dough rest for 4 hours, and drizzle with olive oil before stretching.
10. Grease two 12x18-inch (32x45 cm) rimmed baking sheets (not non-stick) with olive oil (3 tablespoons per sheet). Place one piece of dough on each sheet. Form the pizzas one at a time: cover the dough with plastic wrap, then press firmly with your hands to fill the baking sheet.
    
    Culinary adviceThe pizza crust can be baked ahead of time; let it cool, then wrap loosely in plastic wrap and set aside for up to 8 hours.
11. Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust begins to brown, about 10 minutes. Remove from the oven and gently loosen the pizza from the baking sheet with a spatula. Top with toppings and continue baking as directed, or let cool, wrap loosely in plastic wrap, and set aside for up to 8 hours.