Zucchini Pizza With Watercress And Mint Salad - cooking recipe

Ingredients

1 tbsp sugar
21 g fresh yeast or 1 tsp dried
500 g strong white bread flour
5 tbsp olive oil
1 tsp salt
3 tbsp mustard
100 g creme fraiche
150 g sour cream
100 g emmental cheese, grated
400 g courgette, sliced
1/2 tsp honey
1 tbsp apple cider vinegar
3 stems mint, stalks discarded
1 stalks watercress, stalks discarded

Preparation

Mix the sugar and yeast with a little warm water and leave until it starts to bubble. In a food mixer, combine the flour, 2 tbsp oil, salt, prepared yeast and about 1 1/4 cups of luke-warm water. Kneadnwith the dough hook for about 5 minutes to create a smooth dough. Cover and leave in a warm place for 30 minutes to proof.
Preheat oven to 425\u00b0F. Mix together the mustard, sour cream and half the shredded cheese, season with salt and pepper and set aside.
Knead the dough again, then divide into 2. Roll out each dough to about 12 inch diameter, then transfer to 2 lined baking sheets. Spread the sour cream mixture over the piazza base, then top with the zucchini and remaining shredded cheese. Drizzle 2 tblsp oil over the pizza and bake for 15-20 minutes on the bottom rack.
In a bowl, mix together the honey, vinegar and 1 tbsp oil. Season with salt and pepper and toss the mint and watercress in it. Serve the pizza with the dressed salad on the side and drizzle any remaining dressing over the pizza.