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1
Mix the yeast with the sugar and 1/4 water until the yeast dissolves, set aside for 10 minutes. Meanwhile, in a bowl mix the flour and 1 heaped tsp of salt. Add 3 tbsp of the oil, the yeast mixture, and 1 cup lukewarm water. Bring together with an electric mixer fitted with a dough hook. Turn out onto a lightly floured work-surface and knead with your hands until you have a smooth dough.
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2
Return the dough to the bowl, cover, and let rise in a warm place for 45 mins.
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3
Preheat the oven to 425u00b0F. Heat 2 tbsp of the olive oil in a large frying pan, add the peppers, zucchini, onion, garlic, and dried thyme. Cook, stirring, for 5 mins. Season to taste with salt and freshly ground black pepper. Set aside to cool.
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4
Briefly knead the dough on a lightly floured work-surface. Roll the dough out to a 12 x 24 inch rectangle. Cover the dough with a layer of ham, leaving a 1 inch margin. Scatter over the cooked vegetables, Guyere cheese, and mozzarella.
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5
Roll up the dough from one of the long sides. Lightly moisten the seam with water and press together to seal. Place on a baking tray lined with parchment paper and bend round to make a ring. Moisten seam with water and press together to seal. Sprinkle over a little flour and drizzle with approximately 3 tbsp of olive oil. Bake for 35 mins. Remove from the oven and garnish with the fresh thyme.
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6
For the herbed cottage cheese dip, mix together the cottage cheese and milk, then stir through most of the parsley and chives. Garnish with the remaining parsley and chives and serve with the pizza ring.
