Potato And Zucchini Pizza - cooking recipe

Ingredients

2 tsp active dry yeast
1 tsp sugar
1/2 cup all-purpose flour
-1 None Topping
1/2 cup tomato sauce
8 slices pancetta
2 None small potatoes, peeled, thinly sliced
2 None small zucchini, thinly sliced
2 tbsp olive oil
2 cloves garlic, sliced
6 None bocconcini (mozzarella balls), sliced
None None fresh rosemary leaves

Preparation

Preheat oven to 400\u00b0F. Combine 2 cups warm water, yeast and sugar. Let stand in a warm place for 10 mins, until mixture is frothy.
Sift flour and 1 tsp salt into a large bowl. Blend in yeast mixture to form a soft, sticky dough. Turn out onto a lightly floured work surface and knead for 5-10 mins, until smooth and elastic. Place in a large oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour, or until dough has doubled in size.
Punch down dough to remove air and knead into a smooth ball. Cut into 2 portions. Roll out each piece of dough into a 12 inch round. Place on lightly greased pizza or baking trays.
Brush pizza bases with tomato sauce and top with pancetta. Combine potatoes, zucchini, oil and garlic and season to taste. Arrange over pizzas and top with mozzarella and rosemary. Bake for 20-25 mins, until cooked through and golden brown. Cut into slices to serve.