Method

• 1.
  For the pizza dough, mix the yeast and water in a bowl and set aside for 5 minutes or until foamy. Place flour in a large bowl and make a well. Pour in the yeast mixture and stir with a wooden spoon or a chopstick until well combined. Add 1 tbs salt flakes and knead lightly to incorporate. Turn dough onto a lightly floured surface and knead for 3-5 minutes or until smooth, adding a little extra flour if needed (don’t add too much flour as this is meant to be a soft, slightly sticky dough). Shape dough into a ball and place in a bowl. Drizzle oil over the top of the dough and cover with a damp tea towel. Set aside to prove at room temperature for 1 hour 30 minutes-2 hours or until almost tripled in size. You can make dough ahead of time. Knock dough down and store in an airtight container in the fridge for up to 4 days. Bring to room temperature before using.
• 2.
  Knock the air out of the dough, then shape back into a ball. Set aside to prove at room temperature for a further 30 minutes.
• 3.
  Preheat oven to 220°C. Grease a large baking tray with 2 tbs oil. (I use the tray that came fitted in my oven to ensure maximum pizza! You can also line with baking paper instead of oiling.)
• 4.
  Gently remove flowers from zucchini and cut zucchini into thin rounds. Open up the flowers and remove and discard the stamens. Set the flowers aside.
• 5.
  Turn the dough onto a lightly floured surface. Using floured hands and a floured rolling pin, spread and roll the dough to form a 25cm x 37cm, 1cm-thick rectangle, then place it on the prepared tray. Scatter taleggio over the dough and top with the zucchini rounds, then drizzle over the remaining oil and season with freshly ground black pepper.
• 6.
  Bake for 25-30 minutes or until crust is golden and puffed up and cheese has melted. Roughly tear flowers and scatter over the pizza with a little parmesan. Serve hot or at room temperature.