Mini Vegetable Pizzas

Ingredients

• 400 g flour (and a little extra for the work surface)
• 1 tsp salt
• 0.5 cube Yeast
• 3 tbsp olive oil
• 150 g oyster mushrooms
• 1 Zucchini
• Basil
• 250 g passata tomatoes
• Pepper
• 150 g Gouda cheese (1 block)
• 60 g basil pesto (jar; 4 tbsp)

Instructions

1. 1.

   Mix flour with 1 tsp salt in a bowl, make a well in the center. Sprinkle yeast into the well, stir in 5 tbsp lukewarm water, dust the edges with flour and cover for 15 minutes to rise.

2. 2.

   Add oil and 150 ml lukewarm water, knead everything into a smooth dough and knead vigorously on a floured surface for about 10 minutes. Cover again and let rise for another 45 minutes.

3. 3.

   Meanwhile clean oyster mushrooms and cut them into small pieces. Wash, peel, and grate zucchini coarsely. Rinse basil leaves and pluck them off the stems.

4. 4.

   Knead the dough on a floured surface and divide it into 12 equal portions. Roll each portion into a thin flatbread and place on two parchment‑lined baking trays.

5. 5.

   Spread 2 tsp passata tomatoes over each dough base, season with salt and pepper, then grate cheese on top.

6. 6.

   Top the pizzas with mushrooms and zucchini, drizzle pesto, and sprinkle more cheese. Bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for 10–15 minutes, removing one by one. Garnish with basil before serving.