Pizza with salted anchovies and zucchini flowers 


  • 20 g fresh yeast (or a sachet of dry yeast) 
  • 2-3 tablespoons warm water 
  • 1 teaspoon sugar 
  • 320 g fine wheat flour for pizza Čakovečki mlinovi 
  • 1 teaspoon salt 
  • 2-3 tablespoons olive oil 
  • about 200 ml warm water 


  • prosciutto 
  • cherry tomatoes 
  • mozzarella di bufala 
  • arugula 
  • olives 


Mix dry yeast, a teaspoon of sugar, a teaspoon of flour and some warm milk well and leave in a warm
place to activate the yeast. In a large bowl, sift the flour, add salt and mix well. Then add the activated yeast and lukewarm water to the
flour and knead the dough. 

Knead it for 10 minutes with the addition of flour until you get a soft dough that does not stick to your hands. Lightly oil the
dough with olive oil, return to the bowl, cover it, and then let it rise for at least
45 minutes. It is recommended to rest the dough as long as possible as it will be airier. Divide the dough into two parts, place
each half on baking paper, stretch well, transfer to a pan and stuff with your favourite

Bake in a preheated oven at 250°C (with ventilation) on the bottom rack for about 10 minutes.