1

In a medium bowl, stir together water, honey, and yeast; let stand 5 minutes or until bubbly. Add flours, 1½ tsp each chives and thyme, and 1½ tsp salt to yeast mixture; stir until a soft dough forms. Coat a large bowl with nonstick spray. Add 1 tbsp oil to bowl. Add dough and turn to coat with oil. Cover and refrigerate until doubled in size, 8 hours or up to 24 hours.

2

Coat a 13 x 9–inch baking pan with nonstick spray. Remove dough from refrigerator and fold in half. Add dough to baking pan and gently press out (you don’t have to get dough to edges of pan at this point). Cover and let rise in a warm place (85°F) until doubled in size, 1 hour to 1½ hours.

3

Meanwhile, using a vegetable peeler, shave zucchini into ribbons, stopping before reaching seedy middle (reserve zucchini cores for another use). In a colander, toss zucchini ribbons with remaining ½ tsp salt. Let stand in sink for 30 minutes to 1 hour. Place zucchini on a double layer of paper towels and squeeze out liquid.

4

Preheat oven to 450°F. Uncover dough; spread dough to edges of pan and dimple it by pressing in fingers all over the dough. Drizzle dough with remaining1 tbsp oil. Arrange zucchini ribbons over dough, and sprinkle with remaining 1½ tsp each chives and thyme. Bake at 450°F until golden brown and crisp on the bottom, about 20 minutes. Slice into 15 pieces. Serve warm.

5

Serving size: 1 piece