Base
- ½ teaspoon sugar
- ½ cup warm water
- 1 heaped teaspoon granulated yeast
- 1 cup plain white plain flour
- ½ cup wholemeal plain flour
- 2 teaspoons olive oil
- ½ teaspoon salt
Topping
- 2 courgettes, ribboned (use vegetable peeler)
- 1 chilli finely chopped
- ½ cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 120g feta, crumbled
- ½ cup chopped mint