Chicago deep-dish pizza

Method

• Step 1
  Combine flour, yeast and sugar in a bowl. Stir in salt and make a well in the centre. Add water and oil and stir to combine. Use your hands to bring dough together in the bowl.
• Step 2
  Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Spray a bowl with oil. Add the dough and turn to coat. Cover with a damp tea towel and set aside in a warm place for 40 minutes or until the dough doubles in size.
• Step 3
  Meanwhile, spray a large non-stick frying pan with oil. Cook half the zucchini for 2-3 minutes each side or until tender. Transfer to a plate lined with paper towel. Repeat with remaining zucchini. Combine the ricotta, basil, chive and lemon rind in a bowl. Season with salt and pepper.
• Step 4
  Punch down the dough with your fist. Knead for 30 seconds or until the dough is original size. Divide the dough into 2 portions. Cover 1 portion with a damp tea towel. Roll out the other portion to about 24cm.
• Step 5
  Preheat oven to 230°C. Spray a deep, 20cm (base measurement) ovenproof frying pan with oil. Sprinkle the pan with polenta, shaking off any excess. Place the dough over the base and 1cm up the side of the pan.
• Step 6
  Spread the dough with half the pesto, leaving a 1cm border. Sprinkle with one-quarter of the cheese. Top with half the zucchini, half the prosciutto and half the capsicum. Top with half the ricotta mixture and half the tomato. Bake for 25 minutes. Sprinkle with one-third of the remaining cheese. Bake for 5 minutes or until the base is crisp. Repeat with the remaining dough, sauce, cheese, zucchini, prosciutto, capsicum, ricotta mixture and tomato to make a second pizza. Serve with spinach leaves.