Time: 1 ora e mezza più riposo
Difficulty: Facile

Ingredients for 1 kg of dough
500 g Mix for puff pastry Revolution gluten free
240 g water
50 g whole egg
250 g butter
For the Filling:
200 g tomato pulp
30 g extra virgin olive oil
4 g salt up
1 g oregano
150 g mozzarella for pizza gluten free
½ zucchini
1 wurstel gluten free

Procedure
Pour the gluten-free mix into a bowl, add the water and start kneading, combined the egg and form a soft and compact dough you must obtain a rather soft and elastic dough.
Let it rest, covered with film, in a cool place for at least 30 minutes.Meanwhile, start preparing the dough. Extract the butter that must be at room temperature.
Transfer the dough obtained on a wooden board and reduce it into a square of about 3 cm thick, placing it between two sheets of parchment paper and flattening it with the help of a rolling pin.
Roll out the crayon: you will obtain a rectangle of about 50 cm in length in the center of which you will place the dough, now ready, which will cover with the two longer edges of the pastel, making them fit. the other two flaps, until you close the dough on each side.
Always remember to flour the work surface and the dough to facilitate the drafting.
Take a rolling pin and put pressure on the dough,so as to make the stick of butter more yielding. You can then begin to roll out the dough, which must acquire a rectangular, regular shape. To do this, do not just stretch it by moving the rolling pin back and forth, but keep it along the diagonal of your ideal rectangle, so as to enlarge the center too.

When you get a width of about 25 cm proceed with the folds . Fold the two sides to the book overlapping the center and placing a flap on the other. Once ready your dough wrap it in the film and put it in the fridge for at least 30 minutes.
Now, pull out the dough, place it in front of you to you with the opening on the right and repeat the drafting and folding operation three times.
At this point season the tomato with extra virgin olive oil, a pinch of salt and a pinch of oregano, mix well with a spoon and put aside.
Cut the mozzarella into small cubes and put aside, sliced ​​the gluten-free wurstel into slices, wash the courgette well and cut into slices too.
Roll out the puff pastry to a thickness of 5 mm, with a circular dough cup create some discs and place them on a baking sheet with baking paper , heat the oven to 210 ° and when it is hot, cook for about 15 minutes.
Take the pan out of the oven and complete the pizza with mozzarella and a slice of zucchini, and a wurstel washer, put back to cook for about 5 minutes more.

Remove from oven and serve.