Zucchini pizza with raspberries

Ingredients for 4 servings:

• 1 packet of dry yeast
• 500 g flour and flour for rolling out
• salt and pepper
• 250 ml water, lukewarm, possibly more
• 6 tbsp olive oil
• 60 g pine nuts, roasted and chopped without fat
• 1 tbsp rosemary needles
• 2 tsp lemon zest
• 50 g ricotta
• 2 small zucchini, cut into strips and sliced
• 2 balls of mozzarella, cut into cubes
• 200 g raspberries, washed and sorted

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Mix the flour with the yeast. Add water, salt, pepper, and 3 tablespoons of olive oil and knead everything with a hand mixer until a smooth dough forms. Let it rise in a warm place for about 1 hour. Preheat oven to 240°C (220°C fan oven). Divide the dough into 4 portions and roll out on a floured surface. Mix the lemon zest with the ricotta and spread it on the flatbreads. Season with salt and pepper. Spread the mozzarella and rosemary on top. Top with zucchini and raspberries. Drizzle with 3 tablespoons of oil. Bake one after the other on the lowest rack for 15-20 minutes each. Serve sprinkled with pine nuts. 900 kcal per serving.