Pizza with Broad Beans and Zucchini
250g self-raising flour
500g Greek yoghurt
100g skinned broad beans
freshly boiled water
extra- virgin olive oil
1 crushed garlic clove
Heat the oven to its highest temperature. In a mixing bowl, combine the self-raising flour with 250g of the Greek yoghurt and a few pinches of salt. Bring together into a dough with your hands (add a splash of water if it’s dry), then knead on a floured surface until smooth.
Roll out into a 5mm thick circle, then fold over the pin and transfer to a floured baking sheet. Bake for 10 minutes until crisp.
Meanwhile, put the broad beans in a colander, pour over freshly boiled water and leave to drain.
Put a griddle pan over a medium heat. Thinly slice the zucchinis lengthways, toss in a little olive oil, then griddle for 1-2 minutes on each side until cooked. Drain on kitchen paper.
In a bowl, mix the remaining Greek yoghurt with a drizzle of olive oil and crushed garlic, then spread over the pizza. Top with the beans and zucchinis, drizzle with a little more oil, then sprinkle with za’atar.