Italian Vegetable Pizza

Ingredients

• 500 g spelt flour type 1050 (+ 1 tbsp for working)
• 1 cube fresh yeast
• 1 tsp salt
• 1 tsp sugar
• pepper (ground)
• Salt
• 2 small zucchini
• 1 small eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 large red onion
• 8 tbsp basil pesto (from jar)
• 2 Garlic cloves
• cold-pressed olive oil
• 1 can tomatoes (peeled and chopped)
• 1 buffalo mozzarella

Instructions

1. 1.

   Knead flour, crumbled yeast, salt, sugar and 250 ml lukewarm water into an elastic dough. Let rise in a warm place for 60 minutes.

2. 2.

   Wash zucchini and slice into rounds. Wash eggplant, halve lengthwise, quarter and cut into thin strips. Split the strips in half. Wash bell peppers, halve, seed and cut into thin ribbons. Peel onion, halve and slice into thin ribbons. Peel garlic and finely mince.

3. 3.

   Knead dough again well and on a floured work surface first cut into 2 parts then roll each into a circle with a rolling pin. Place on two baking trays and spread 3–4 tbsp tomato sauce over each, sprinkle with garlic. Drizzle 2 tbsp oil over it and season generously with salt and pepper. Top with raw vegetables.

4. 4.

   Drain buffalo mozzarella, halve and cut into small pieces. Distribute mozzarella cubes over both trays. Spread 4 tbsp pesto over the vegetables on each tray and drizzle with 2 tbsp oil. Preheat oven to 250°C. Bake pizza in the oven (best one after another) for 20 minutes until golden brown. Serve Italian vegetable pizza.