Last Zuchinni Flower pizza of the year! With Fermented Pizza Dough Mix 
1⁄4 teaspoon instant dry yeast
3⁄4 cup warm water and let it sit for 5-10 mins Mix 2 cups bread flour
1 teaspoon salt and added it to bowl with water and yeast Stir it with spoon to make it into a form of dough Add olive oil to your hands to form it into a ball Let it sit for 30 mins in room temperature Put it in well oiled (olive oil) container or ziploc for 3-5 days in refrigerator to ferment. During fermentation, yeast transforms carbohydrates into alcohol, makes the pizza lighter, tastier, and easier to digest. Take your dough out of fridge one hour before baking. Roll out your dough on semolina flour dusted surface. Spread vegan ricotta cheese seasoned with salt and pepper and olive oil on the dough. Add some grilled onions and stuffed (seasoned ricotta cheese) zuchinni flowers. Top it with vegan mozzarella. Preheat your oven to 475F and bake for 10-15 mins. Top it with Caviar!