Instructions

1. Preheat the oven to 350°F (180°C).

For the crust:

1. In a large bowl mix the flour, instant dry yeast, salt and sugar. Pour in the water and olive oil and mix until combined.
2. Knead the dough for about 2-3 minutes, and let rise in the bowl under cover for about 10 minutes.
3. Roll the dough into a 14 inch (35 cm) circle on a large sheet of parchment paper, then gently transfer the paper with the dough on top onto a baking sheet.
4. Place a medium-sized bowl upside down in the center of the circle, and using a sharp knife, make 4 traversal cuts into the center circle.

For the filling:

1. Spread the pesto around the center “star”, then top with zucchini slices, cherry tomato, ricotta cheese, and mini mozzarella balls.
2. Bring one point of the center star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.

To garnish:

1. Brush with beaten egg and sprinkle with black sesame.
2. Bake for about 30 minutes or until golden brown and cooked through. Garnish with fresh basil, toasted pine nuts, and enjoy warm or lukewarm.