Zuchinni Pizza with a Hot Honey drizzle

Put the water and the Egmont honey into a large bowl and mix to dissolve the honey before sprinkling over the yeast then mixing again.  

Leave to sit until the yeast activates and becomes frothy.  

Add in the flour, salt and the olive oil and using a spoon or a fork mix until it comes together.  

Turn out onto a clean surface dusted with flour and knead for 10 minutes until smooth. 

Put into an oiled bowl and cover with cling film or a large plastic bag and leave in a warm place (like a sunny spot or the hot water cupboard) until the dough has doubled in size. The times this takes will vary depending on the temperature of the room. Ours took 60 minutes to rise but it could take as long as an hour and a half or so.  

Pre-heat the oven as hot as it will go and if you have pizza stones put these into the oven now.  

While the dough is rising, prepare the ingredients.  

Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat and cook the zucchini until golden brown on both sides.  

Once the dough has doubled in size, divide in two and on a floured surface roll each one out into a large circle.  

Sprinkle the tasty cheese over the bases then dot around the mozzarella.  

Arrange the zucchini slices next then crumble over the feta cheese.  

Bake until golden brown and bubbly then remove from the oven, drizzle with Egmont Honey x Culley’s Hot Honey, sprinkle with sea salt and scatter over the basil leaves before cutting into slices and serving.