How to prepare closed pizza:
1 In a large wide bowl or directly on the table sift the flour, add salt and yeast and make an indentation in the middle. Pour into a recess 300 ml of water mixed with oil and stir, gradually collecting flour edges.
2 When the ingredients are mixed, knead the dough. Imagines it, stretch it unsparingly. It must be very flexible and come off at the hands and the table. Then place the dough in a warm draft-free place to rise.
3 While the dough is rising, make the filling. Passeruem onion and chopped garlic in olive oil, add the cubes of zucchini and tomatoes with the liquid.
4 Mash tomatoes, vegetables simmer without a lid on low heat for about 20 minutes, so that they become soft, and the sauce is slightly thickened.
5 Once the filling is ready, add the basil leaves and capers, salt, turn off the heat and stir.
6 When the dough will increase in the amount of at least 2 times, once his hybrids, divide into 4 pieces and roll each into a circle of about half a centimeter thick. Half put stuffing and a couple of balls of mozzarella.
7 Cover the stuffing-free portion of the test.
8 Edge gently but firmly zaschepit.
9 Put the pizza on a baking sheet, make some cuts, to go out steam and excess fluid, drizzle with oil. Bake in oven for 15 minutes at 220 degrees.