Pizza with sourdough, arugula-basil pesto, zucchini and walnuts: a recipe to delight you

A "green" pizza, with naturally fermented dough and ultra-fresh ingredients: discover this new seasonal recipe for a delicious moment around the table.

Step-by-step, here's how to prepare this delicious vegetarian pizza. For the topping, choose only seasonal ingredients: basil and arugula for the pesto, and zucchini for the decoration.

If you have the opportunity to pick fresh rosemary, it will give the pizza an extra touch of flavor. Here's the complete list of ingredients and the steps to follow to prepare this "green pizza".

Ingredients

• 100g sourdough
• 100g organic T45 or T55 wheat flour for refreshing
• 350g organic T45 or T55 wheat flour for the dough
• Extra-virgin olive oil
• 1 handful basil leaves
• 1 handful arugula leaves
• Whole grain fine salt
• Fresh rosemary
• 2 medium-sized zucchinis
• Walnuts

Preparation time: 6 to 8 hours

Cooking time: 30 minutes

Resting time: 6 to 8 hours

Difficulty: easy

Refreshing sourdough

Refresh your sourdough as you like. Start by dissolving it in lukewarm water in the bottom of a bowl, then add 100g of flour, a little at a time. Once you've completed these first steps, knead by hand or mix with a spoon until the leaven has regained its original consistency. Divide it in two: place one half in its jar, to be kept in the fridge, and use the remaining part for the dough, to be prepared simply with water, flour, fine wholemeal salt and two or three tablespoons of extra-virgin olive oil.

Dough

The dough should rest in a bowl covered with a damp cloth for 6 to 8 hours, depending on the strength of your sourdough. It will be ready when its volume has doubled. Next, roll out the dough on an oiled baking sheet, preferably a round one, and leave it to rest for at least half an hour before topping.

Topping

While the dough is rising, prepare the pesto. For the quantities of arugula and basil to be used, proceed as for the preparation of a classic pesto for four people: mix the fresh leaves with extra-virgin olive oil, a pinch of salt, a handful of walnuts and the aromatic herbs of your choice. Spread the pesto over the pizza and decorate with green olives, walnut kernels, thinly sliced zucchinis and freshly picked rosemary. Place your "green pizza" in the oven at 180°C for 25 to 30 minutes, then serve. T45/T55 white flour can be replaced by wholemeal flour, according to your preference.