Whole wheat pizza with cherry tomatoes and zucchini

Ingredients:

Pizza

• 1 medium zucchini, sliced ​​into 0.2cm thick rounds (about 220g)
• 1 cup grated semi-skimmed mozzarella
• 2 cups cherry tomatoes, halved
• 8 pitted olives, quartered lengthwise
• 1/4 cup crumbled feta
• 2 teaspoons olive oil
• 8 basil leaves, torn
• White whole grain flour for working

100% Whole Wheat Pizza Dough

• 3/4 cup + 2 tbsp warm water (40-43°C)
• 1 teaspoon honey or agave syrup
• 1 teaspoon active dry yeast
• 2 cups white whole wheat flour + extra for working with
• 1 tbsp. l. olive oil

Preparation:

1. Place a pizza stone or baking sheet on the bottom rack of the oven and preheat to 260°C.
2. In a medium bowl, toss zucchini with 1/4 teaspoon salt and release juices.
3. Spray the bottom of a 9 x 13-inch (22 x 32 cm) metal baking pan with cooking spray. Place the dough on a lightly floured surface and begin shaping it into a rectangle. Transfer the dough to the prepared pan and press it evenly to the edges. Place the pan on a hot pizza stone and bake until the crust is halfway done, about 10 minutes. The bottom should be golden brown.
4. Remove the pan from the oven. Sprinkle the crust with an even layer of mozzarella. Pat the zucchini dry and arrange them in even, overlapping rows on top of the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon of salt in a small bowl. Then top the zucchini layer with the tomatoes, olives, and feta. Drizzle with olive oil.
5. Return the pizza to the oven and bake until golden brown on the bottom and the cherry tomatoes are wilted, 18-20 minutes. Sprinkle with torn basil leaves. Cut into 8 squares.
   
   100% Whole Wheat Pizza Dough
   Mix in a measuring cup or small bowl. warm water, honey, and yeast. Let stand until a light layer of foam forms on top, 3-5 minutes (If the yeast does not foam, discard the mixture and try again with new yeast.).
   
   In a medium bowl, combine the flour and 0.5 teaspoon of salt. Add the foamed yeast and olive oil and mix everything together with a stiff silicone spatula. Knead the dough and form it into a smooth ball in the center of the bowl. Be sure to scrape down any dough that sticks to the sides of the bowl. The dough will be very sticky at this point. Cover the bowl tightly with plastic wrap and let it rise in a warm place until it doubles in size, about 2 hours.
   
   Lightly flour a baking sheet. Generously flour a clean, dry work surface. Turn the dough out onto the floured surface and knead for a few minutes, incorporating enough flour until the dough is less sticky but still moist to the touch. Form the dough into 1, 2, or 4 balls for large, medium, and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover with plastic wrap or a towel and let rest for 30 minutes. After this time, you can continue working with the dough or wrap it tightly and freeze it for up to 1 month. Thaw the frozen dough at room temperature, roll it out, and cook.
   Exit: 450 gr.