Sheet Pan Pizza with Vegetables

Ingredients

• 250 g Wholemeal spelt flour
• 150 g Spelt flour Type 1050 (+ 2 tbsp for processing)
• Salt
• 0.5 cube fresh yeast
• 1 tbsp liquid honey
• 2 tbsp olive oil
• 2 Spring Onions
• 1 Zucchini
• 1 red bell pepper
• 80 g black olives (pitted)
• 100 g corn kernels (canned, drained)
• 150 g passata
• 1 tbsp tomato paste (20 g)
• Pepper
• 150 g mozzarella (45% fat in milk)
• 1 handful arugula (10 g)

Instructions

1. 1.

   Mix the flours with a little salt on the work surface, and make a well in the middle. Pour the yeast with 250 ml lukewarm water and honey into the well. Mix everything well from the center, gradually incorporating the oil; add a little more water if needed.

2. 2.

   Knead the dough vigorously by hand for 5 minutes until it is supple. Place it in a bowl, cover with a clean kitchen towel and let it rise in a warm place for 30–45 minutes until it has approximately doubled in size.

3. 3.

   In the meantime, wash and peel the spring onions, zucchini and bell pepper. Drain the olives and corn. Slice the spring onions and olives into rings, and dice the zucchini and bell pepper finely. Mix the tomatoes with tomato paste and season with salt and pepper. Dice the mozzarella.

4. 4.

   Knead the dough again and roll it out thinly or shape it on a baking sheet lined with parchment paper and press down lightly. Spread with tomato sauce, arrange the vegetables and mozzarella on top. Bake the sheet pan pizza with vegetables in a preheated oven at 220 °C (convection 200 °C, gas: mark 3) for approx. 20 minutes until golden brown.

5. 5.

   Select, wash, shake dry and sprinkle the arugula over the pizza. Serve the sheet pan pizza with vegetables in pieces.