Sheet Pan Pizza

Instructions

• 1
  First, start preparing the dough: Take a large bowl, put both white and wholemeal spelt flour into it, and make a well in the flour. Pour 200 ml of warm water into the well, then add cane sugar and crumble in the yeast. Set the bowl aside for 5⁠–⁠10 minutes to activate the yeast. Then add 2 tablespoons of oil and 1 teaspoon of salt to the bowl and knead the contents into a smooth dough. Afterward, cover the bowl with a cloth and let the dough rise for 20⁠–⁠30 minutes.
• 2
  Meanwhile, grate the zucchini into thin slices using a peeler into a clean bowl, then salt it and set aside for 5⁠–⁠8 minutes to release water. Then peel the garlic, press it into a small bowl, add cream cheese to it, mix, and season the resulting mixture with salt and pepper. Drain the rested zucchini and carefully squeeze out the water.
• 3
  Approximately 10 minutes before the dough finishes rising, preheat the oven to 210 °C, prepare a baking sheet and line it with baking paper.
• 4
  Spread the risen dough onto the lined baking sheet, place it in the oven and bake for 10 minutes at 200⁠–⁠210 °C. Then remove the dough from the oven, spread it with the cream cheese and garlic mixture, arrange the squeezed zucchini on top, and drizzle everything with 2 tablespoons of olive oil. Afterward, return the pizza to the oven and bake for another 12 minutes at 200⁠–⁠210 °C. Meanwhile, tear the mozzarella into smaller pieces.
• 5
  After the specified time, take the pizza out of the oven, spread the torn mozzarella on it, and return the pizza to the oven for another 2⁠–⁠3 minutes to melt the mozzarella.
• 6
  Drizzle the finished pizza with lemon juice to taste, garnish with fresh basil, and serve.

*

• 1
  If using dried basil, add it to the cream cheese and garlic mixture.