Pizza with Grilled Vegetables

Ingredients

• 0.5 cube yeast (21 g)
• 1 pinch sugar
• 450 g flour
• 4 tbsp olive oil
• oil for greasing baking sheet
• 1 tsp salt
• 1 small eggplant
• 1 Zucchini
• 1 yellow bell pepper
• 1 red bell pepper
• 2 tbsp olive oil
• 400 g passata
• 1 tsp dried thyme
• 0.5 tsp dried marjoram
• Salt
• pepper (ground)
• 1 pinch sugar
• 300 g mozzarella
• 70 g olives
• 1 minced garlic clove
• 4 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 200°C fan‑forced and light a charcoal grill.

2. 2.

   For the dough, crumble the yeast into a bowl, stir in the sugar and 200 ml lukewarm water until smooth. Add the flour, 4 tbsp olive oil and salt, then knead into a supple dough. Cover and let rise in a warm place for about 1 hour.

3. 3.

   Wash, trim and slice the eggplant and zucchini. Wash, halve and cut the bell peppers into pieces. Toss all vegetables with olive oil. Grill each batch on the hot grill, turning once, for 4–5 minutes until charred.

4. 4.

   Shape the dough into four balls, roll out to roughly 26 cm discs on a lightly floured surface, and place on four greased baking sheets.

5. 5.

   Whisk the passata with ½ tsp thyme and marjoram. Season lightly with salt, pepper and sugar. Spread the mixture over the bases. Slice mozzarella thinly and arrange over the sauce. Distribute grilled vegetables and olives on top, sprinkle with remaining thyme and garlic. Drizzle with olive oil, season again and bake in the preheated oven for about 25 minutes until golden brown. Serve hot.