Recipe: My pizza back from the woods

1 The Day Before
a) In a sauté pan, pour a good splash of olive oil then add your diced tomatoes, onions, garlic, salt and Espelette pepper and let it cook slowly for 40 minutes until there is no more liquid, then add your diced zucchini for an additional 8 minutes, taste and transfer to a shallow dish.
b) In this same sauté pan pour a small splash of olive oil, add your pitted olives just crushed, a little salt, ginger and lemon thyme, let it cook for just 10 minutes, add your capers and transfer.
Put everything in the cold refrigerator covered with plastic wrap for the night.

2 The Next Day

20 minutes before eating, preheat your oven to 250° (Gas mark 8)
On your work surface, stretch your dough so it measures around 26 to 28 cm in diameter then place it on a rack.
We will first cover the base with the candied tomato and zucchini, then add the Reblochon slices, spread your olives and finally cover everything with your sautéed chanterelles.
Bake in the middle of the oven for 12 minutes, remove and cut into the desired number of servings with a pizza wheel.
*if you wish to make your dough in a bread machine here is the recipe
https://www.aftouch-cuisine.com/recette/pate-a-pizza-pour-machine-a-pain-645.htm