Potato pizza with tomatoes and zucchini

Potato pizza with tomatoes and zucchini

Ingredients

• flour - 120 g
• water - 60 ml
• olive oil - 1 tbsp l. in the dough, 2 tbsp. l. - For filling
• dry yeast - 1/2 tsp
• salt - 1 pinch
• zucchini - 1/2 pc.
• garlic - 2 cloves
• cherry tomatoes - 4-5 pcs.
• basil to taste
• greens
• mozzarella cheese in balls - 1 pc. (large)

Directions

1. Peel two potatoes. Boil in salted water until tender. Grate the cooled boiled potatoes on a coarse grater (80 g - a little less than two potatoes).
2. Pour warm water into a bowl, add dry yeast, olive oil (1 tablespoon), a pinch of salt. Add flour, knead the dough. Leave the dough in a warm place for 40 minutes (until the volume doubles).
3. Add grated potatoes to the dough. Knead the dough. Leave in a warm place for 20 minutes.
4. Wash the zucchini, dry, cut into thin slices (5-6 mm). Fry the zucchini and two unpeeled garlic cloves in a grill pan with a little olive oil. Cool the zucchini.
5. Roll out the dough into a round layer and place on a greased baking sheet. Place chopped cherry tomatoes, sauteed zucchini, peeled and chopped garlic on the pizza base. Cut the mozzarella into slices and place on the pizza. Sprinkle with basil, drizzle with the remaining olive oil.
6. Bake in an oven preheated to 200 degrees for 25 minutes. Decorate with fresh basil leaves.