Pizza with broad beans and courgettes

Method

1. Heat the oven to its highest temperature. In a mixing bowl, combine the self-raising flour with 250g of the Greek yogurt and a few pinches of salt. Bring together into a dough with your hands (add a splash of water if it’s dry), then knead on a floured surface until smooth.
2. Roll out into a 5mm thick circle, then fold over the pin and transfer to a floured baking sheet. Bake for 10 minutes until crisp.
3. Meanwhile, put the broad beans in a colander, pour over freshly boiled water and leave to drain.
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4. Put a griddle pan over a medium heat. Thinly slice the courgettes lengthways, toss in a little olive oil, then griddle for 1-2 minutes on each side until cooked. Drain on kitchen paper.
5. In a bowl, mix the remaining Greek yogurt with a drizzle of olive oil and crushed garlic, then spread over the pizza. Top with the beans and courgettes, drizzle with a little more oil, then sprinkle with za’atar.