In a large bowl, add the water, yeast and sugar and mix. Allow the yeast to rest for 10 minutes.

Wash the vegetables and thinly slice the zucchini, bell pepper, onion and cherry tomatoes and set aside.

Once the yeast mixture has bubbled up, add the olive oil, salt and flour. Mix with your hands and knead, adding a little flour if necessary. Set aside for 5 minutes. Preheat the oven to 230°C. Grease a large baking tray. Place the dough on the baking tray and roll it out with your hands, making sure it is as even in thickness as possible.

Spread Condito Pizza Sauce over the entire surface of the dough, leaving the edges empty. Spread out the vegetables over the sauce and bake in the oven for about 15 minutes. After removing from the oven, sprinkle with oregano, olive oil and optionally a little salt or fresh basil once the pizza has cooled.

Boil the potatoes for about 30 minutes with their skins on or until they are tender. Once cool, peel them and cut them in half. At the same time, boil the green beans for about 5-10 minutes, depending on how soft you like them. Boil the eggs for about 7 minutes, peel and slice them. Finely chop the spring onions, mint, parsley and pickled cucumbers.

In a deep bowl, add all the ingredients for the potato salad. In another bowl, add the ingredients for the sauce and mix until well combined and creamy in texture. Pour the sauce over the potato salad, toss and serve.