Spelt Sheet Pizza with Zucchini and Mozzarella

First, prepare the dough: In a large bowl, mix both types of spelt flour and make a well in the center. Pour in 200 ml warm water, add the cane sugar, and crumble in the yeast. Set the bowl aside for 5–10 minutes until the yeast is activated. Then add 2 tbsp rapeseed oil and 1 tsp salt and knead everything into a smooth dough. Cover the bowl with a cloth and let the dough rise in a warm place for 20–30 minutes.

Meanwhile, use a vegetable peeler to slice the zucchini into thin strips, salt them, and let them sit for 5–8 minutes to release water. Peel and press the garlic and mix it with the cream cheese. Season with salt and pepper. Drain the zucchini and carefully squeeze out the water.

About 10 minutes before the end of the rising time, preheat the oven to 210 °C. Line a baking sheet with baking paper.