Fugassa Verde

Ingredients for 2 servings:

• 250 g flour
• 15 g yeast, fresh (or 1/4 bag of dry yeast)
• 3 tbsp milk, lukewarm
• 125 ml water, lukewarm
• ¼ tsp salt
• 2 tbsp olive oil
• 2 shallots
• 2 large garlic cloves, fresh
• 2 tbsp olive oil
• 500 g zucchini
• salt and pepper
• 100 g cheese, grated (e.g. Parmesan)
• 1 small egg(s)
• 1 bunch parsley, flat, finely chopped
• Tomato(s), strips of dried (to taste) or halved cherry tomatoes

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Ligurian vegetable pizza

For the dough, dissolve the yeast in the milk, add to the flour, and gradually add the oil, salt, and enough water to form a soft dough. Dust with flour, cover, and let rise for at least 2 hours. For the topping, coarsely grate the zucchini. Heat the oil and sauté the chopped shallots. Add the finely chopped garlic, then sauté/gently fry the grated zucchini for about 5-10 minutes. Let cool slightly, season with salt and pepper. Whisk the egg and add it to the vegetable mixture along with the cheese and chopped parsley. Season to taste. Knead the dough again, line a round pizza pan with baking paper (or oil and flour it well), roll out the dough to the appropriate size, and place it on the pan. Top with the vegetable mixture and garnish with tomato, if desired. Bake at 220°C for about 20 minutes.