Dough: melt the fresh yeast into 150 gr of water. Spread the flour on the pastry board; open it as a fountain and pour, both the melted yeast and the oil in it. Start to knead; add water if necessary to obtain an elastic and extendable dough. Cover it with a dishcloth, and let it rise until it has doubled its volume.
Chop the courgettes in rounds, grill them and flavour with oil and salt.
Garnishment: mix the shredded Trevalli Mozzarella Sibilla in a bowl together with grated parmesan, Trevalli UHT cooking cream, salt, black pepper and an oil drop.
Knock back the dough and gently roll it up, then put it in an oiled baking tray and leave it to rise covered for 20 minutes. Put the pizza into the oven at 190° for 15 minutes, remove from the oven and garnish with cheeses and courgettes. Bake the pizza again for 10-15 minutes. Add slices of cured ham and basil leaves before serving.
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