Cheese Board-style vegetable pizza

Cook it at home: Corn, zucchini and feta sourdough pizza with garlic oil

This is our home version of the Berkeley style: no tomato sauce, a thin crust with a little sour tang, and one vegetable at its best. Change the vegetable with the season: corn and zucchini in summer, mushrooms in fall, potato and leek in winter.

Pans and tools

• Baking steel or heavy sheet pan
• Parchment paper
• Large mixing bowl
• Small saucepan

You’ll need

• For the dough: 3 3/4 cups (500 g) bread flour
• 1 1/2 cups (350 ml) lukewarm water
• 1/2 cup (100 g) active sourdough starter, or 1 tsp instant yeast
• 2 tsp kosher salt
• 1 tbsp olive oil, plus more for the bowl
• For the garlic oil: 1/3 cup (80 ml) extra-virgin olive oil and 4 garlic cloves, finely chopped
• 2 ears sweet corn, kernels cut off
• 1 medium zucchini, sliced paper-thin
• 1 small red onion, thinly sliced
• 8 oz (225 g) low-moisture mozzarella, coarsely grated
• 4 oz (115 g) feta, crumbled
• 1/4 cup grated Parmesan
• 1 lemon
• A handful of parsley and cilantro, chopped
• Flaky salt and black pepper
• Semolina or cornmeal for the pan

Steps

1. The day before, mix flour, water and starter until no dry flour shows. Rest 30 minutes, then work in the salt and olive oil. Fold the dough over itself four times at 30-minute intervals, then cover and refrigerate overnight.
2. Two hours before baking, take the dough out, divide it in two and shape each into a loose ball. Leave covered at room temperature.
3. Warm the olive oil and garlic in a small pan over low heat for 3 minutes, until the garlic just smells sweet but has not browned. Take off the heat.
4. Heat the oven to its highest setting, 500 to 550°F (260 to 290°C), with a baking steel or upturned sheet pan on the middle rack, for 45 minutes.
5. Toss the corn, zucchini and onion with a spoonful of the garlic oil and a pinch of salt.
6. Dust a sheet of parchment with semolina. Press and stretch one dough ball into a thin round about 13 inches (33 cm) across, leaving the edge a little thicker.
7. Brush the dough with garlic oil. Scatter half the mozzarella, then half the vegetables, then half the feta and Parmesan.
8. Slide the pizza on its parchment onto the hot steel. Bake 9 to 12 minutes, pulling the parchment out after 4 minutes, until the edge is deep brown and the cheese bubbles.
9. Grate a little lemon zest over the top, squeeze on a few drops of juice, add the herbs, pepper and flaky salt. Brush the crust with the last of the garlic oil.
10. Rest 2 minutes, slice and repeat with the second pizza.

Contains: ['gluten', 'dairy'].

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