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White Pizzeta with Valençay, Zucchini, and Spicy Honey

White Pizzeta with Valençay, Zucchini and Spicy Honey
The first time we ever tested this recipe was a couple of years ago, on L’île d’Yeu (a little French island on the Atlantic Ocean near Vendée). We invited friends and neighbours for l’apéro and served this delicious thin-crust pizza. We used spicy honey, which you’d have to prepare at least 24 hours ahead—drizzle it over your cheese and add bits of chilies to make it more colorful.
    Spicy Honey
    1. Handful of fresh chillies, chopped
    2. Jar of liquid honey
    1. 1 ball of pizza dough
    2. 3 zucchinis (for a colorful pizza, we opted for 2 yellow ones and 1 green)
    3. 1 Valençay cheese (but you can also substitute another soft goat cheese)
    4. 2 tablespoons of crème fraîche
    5. 1 garlic clove, chopped
    6. A drizzle of olive oil
    7. A pinch of salt and pepper
      Spicy Honey
      1. Throw chilies into jar of honey, and let sit for at least 24 hours.
      1. Pre-heat oven to 350°F.
      2. Using a vegetable peeler or a V-slicer and working from top to bottom, slice zucchini into ribbons. Mix the ribbons in a bowl with garlic, olive oil, salt, and pepper. Set aside.
      3. Roll the dough out and stretch it to make one big pizza. Lift it onto a baking sheet and spread it out flat.
      4. Spoon the crème fraîche into the middle and spread it around. Cut the Valençay into chunks and place them over the crème fraîche.
      5. Place the zucchinis on top of the pizza and arrange them as you like. We just threw them over everything to give it a rustic look.
      6. Bake for approximately 40 minutes (timing is relative to your oven).
      7. Once cooked and out of the oven, drizzle some spicy honey on it and serve.
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