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Ingredients:

• 150 g of zucchini, washed and cut into pieces
• 1 clove of garlic
• 1 sprig of thyme
• 400 g of pastry dough
• 20 pieces of slow-roasted tomatoes
• 20 pitted Kalamata olives
• 200 g of Paillot de chèvre goat cheese
• 60 g of baby arugula
• Lemon juice

Method:

• Sauté the zucchini in olive oil and add the garlic and thyme; let the liquid from the vegetables evaporate and then blend.

• Separate the dough into 4 balls; roll out each ball.

• Spread the zucchini purée onto the dough, top with pieces of slow-roasted tomatoes, slices of Paillot de chèvre, and olives, which have been sliced in two.

• Bake at 400º F for 5 to 6 minutes.

• Serve on a plate garnished with a bouquet of baby arugula seasoned with lemon juice.
  

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