Gourmet Zucchini Pizza

Put the crumbled baker's yeast into the water (Shaker).

In a bowl with an airtight lid, mix the flour, sugar, and salt, make a well in the center, pour in the oil and the diluted yeast (Shaker). Close the bowl and shake vigorously in all directions. Open and finish kneading the dough by hand to obtain a smooth, airy dough that no longer sticks.

Close the bowl, place it in warm water at 37°C, and let the dough rise.

Coarsely grate the Parmesan (Grate n store).

In a bowl, make zucchini tagliatelle (Spiralizer junior) and gently mix them so they don’t break, with olive oil and half of the Parmesan (Double tongs).

When the dough has risen, knead the pizza dough for about 30 seconds.

Place the dough in the Cooking Ring set in the center of the Micro Pro grill.

Spread the tomato sauce over the dough, add the zucchini tagliatelle on top, and sprinkle with the remaining Parmesan.

Cook for about 8 minutes at 900 watts, lid in the raised position. Let rest for 5 minutes.

Serve hot with pieces of smoked ham, a drizzle of olive oil, and sprinkled with thyme or oregano.

Variation: If you don’t have time, use a ready-made round pizza dough (± 260 g).
You can also cook this pizza in the Cooking Ring placed on the Rimmed Baking Sheet and bake it for 20 minutes on the bottom rack in a preheated oven, Th 7/8 or 220°C, using conventional heat.