Sheet Pan Pizza

First, start preparing the dough: Take a large bowl, put both white and wholemeal spelt flour into it, and make a well in the flour. Pour 200 ml of warm water into the well, then add cane sugar and crumble in the yeast. Set the bowl aside for 5⁠–⁠10 minutes to activate the yeast. Then add 2 tablespoons of oil and 1 teaspoon of salt to the bowl and knead the contents into a smooth dough. Afterward, cover the bowl with a cloth and let the dough rise for 20⁠–⁠30 minutes.

Meanwhile, grate the zucchini into thin slices using a peeler into a clean bowl, then salt it and set aside for 5⁠–⁠8 minutes to release water. Then peel the garlic, press it into a small bowl, add cream cheese to it, mix, and season the resulting mixture with salt and pepper. Drain the rested zucchini and carefully squeeze out the water.

Approximately 10 minutes before the dough finishes rising, preheat the oven to 210 °C, prepare a baking sheet and line it with baking paper.