Pizza with Fennel, Peppers, Tomatoes and Prosciutto

For the dough, mix the yeast with 240 ml (approximately 1 cup) of warm water in a small bowl. Mix the flour with the salt and sugar in a large bowl and make a well in the center. Pour the yeast mixture and the olive oil into the well and knead by hand or with the dough hook of an electric hand mixer until smooth. If the dough is too moist, incorporate more flour. If too dry, add a little more water. Place the dough on a floured surface and knead for about 10 minutes. Return to bowl, cover and allow to rise for about 1 hour in a warm place.

Preheat the oven to 220°C (approximately 425°F).

Rinse and trim the fennel, reserving the green fronds. Trim core from fennel bulb and cut bulb into fine strips. Rinse the zucchini, cut in half lengthwise and cut into thin slices crosswise. Rinse and trim the scallions and cut into thin rings. Rinse the bell peppers, cut in half, remove the seeds and ribs and cut flesh into very small cubes. Drain the sun-dried tomatoes and the mozzarella and dice both finely. Cut the prosciutto into thin strips.

In a pan, heat 1 tablespoon of oil and saute the fennel. Deglaze with the wine and let cook for about 5 minutes over medium heat. Season with salt and pepper.

Knead the dough on a floured surface again and stretch to fit into a greased baking sheet, forming an edge all around.

Drain the canned tomatoes well in a sieve and spread with the remaining vegetables, cheese and prosciutto over the dough. Season with salt and pepper and drizzle with the remaining oil. Bake for about 30 minutes.