Steps for the rustic zucchini and bacon pizza

• To make this rustic focaccia with zucchini and bacon, start by preparing the dough. For convenience, I used a stand mixer, but you can knead everything by hand in a bowl if you prefer. In a bowl or a glass, mix the water with the milk. In the stand mixer bowl, add the sifted flours, yeast, and sugar dissolved earlier with half of the milk/water, and start kneading using the hook attachment at speed 1-2. Gradually add the remaining milk/water and knead for another 5 minutes. Add the salt and continue kneading for about 8 minutes. Finally, add the extra virgin olive oil and knead for another 5-8 minutes. The times I provide are based on my stand mixer’s power; it will take about 15 minutes to knead everything to a smooth, elastic, and homogeneous dough. Place the dough in a greased bowl covered with plastic wrap and let it rise at room temperature for about 2-3 hours or until doubled.

  

• Meanwhile, in a pan, add the EVO oil, chopped garlic, previously washed and diced zucchini, season with salt and pepper, and cook on low heat for 15 minutes. If needed, add water. On a floured surface, divide the dough into two parts and roll out with a rolling pin, then place it in a greased rectangular pan measuring 13.8×11 inches. Fill the base with zucchini, bacon, and diced scamorza or mozzarella, then cover with the remaining dough previously rolled out with the rolling pin. Use your hands to finish the edges, sealing everything well. Let the pan rise for about 45 minutes. After the final rise, brush the surface with extra virgin olive oil, prick the surface, and bake in a preheated static oven at 392°F for 40 minutes or until golden. Turn off, remove from the oven, and let it cool slightly.

  

• And here it is, ready to serve, the rustic pizza. I hope you like my latest recipe. See you next time, friends.
  

  
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