Mozzarella zucchini pie

Mix the flour, yeast and salt in a bowl. Add the oil and the lukewarm water and knead the whole in about 10 minutes to an elastic dough.

Form the dough into a ball and leave to rise for about 1 hour.

Meanwhile, preheat the grill to the highest setting.

Cut the zucchini into slices of approx. 3 mm thick. Roast the zucchini on a rack about 15 cm under the grill in approx. 8 min. Brown, turn halfway.

Meanwhile, cut the mozzarella with a sharp knife into thin slices.

Preheat the oven to 225 ° C or gas oven setting 5.

Grease the shape. Knead the dough well again.

Spread the counter and the rolling pin with flour and roll out the dough into a round piece approx. 2 cm larger than the shape.

Line the mold with this and prick holes in the bottom with a fork. Bake the bottom in the middle of the oven for about 15 minutes.

Remove the bottom from the oven (leave the oven on) and sprinkle with ¾ of the Parmesan cheese.

Place the zucchini and mozzarella in the shape of the roof. Divide the pesto into dots - about it.

Sprinkle with the rest of the cheese and sprinkle generously with pepper and sea salt. Bake the cake in the middle of the oven in approx. 5 min.