Pizza with zucchini and burrata

pizza’s

• Preheat the pizza stone to the highest setting of your oven, using top and bottom heat. For me, this is 250 degrees. If you don't have a pizza stone, you can of course bake this pizza on a baking sheet.
• I made the dough in my food processor. (Or choose ready-made pizza dough.) Mix the flour, salt, and yeast together and add part of the water. The yeast and salt should not touch each other beforehand; naturally, this happens during mixing.
• Let the mixer run with the dough hook on the lowest setting. If the dough is too dry, add some extra water. Finally, add a small splash of olive oil.
• The dough is ready when it forms a ball that detaches from the sides. It is okay if it still feels a bit sticky.
• Let the dough rise for about 1 hour in a warm place under a damp tea towel; the dough has risen properly when it has doubled in volume.
• Divide the dough into 4 pieces and form them into balls. Let them rest for about half an hour under a piece of plastic wrap or a damp tea towel.
• In the meantime, mix the mascarpone with the pesto.
• Roll out the balls of dough into pizzas and spread the pesto mixture on the pizzas.
• Season the pizzas with salt and pepper and top them with the artichokes.
• Bake the pizzas in the oven for 7 minutes at a temperature of 250 degrees Celsius.
• Garnish the vegetarian pizzas with the burrata, arugula, and some fresh basil.