Vegetable and Ricotta Pizza

Ingredients

• 1 cube yeast
• 1 pinch sugar
• 600 g flour (and a little extra for the work surface)
• 100 ml olive oil (10 tbsp)
• Salt
• 2 cloves garlic
• 400 g canned pizza tomatoes
• Pepper
• 20 g oregano (1 bunch)
• 200 g crème fraîche
• 250 g ricotta
• 2 Zucchini
• 2 red onions

Instructions

1. 1.

   Stir yeast with 300 ml lukewarm water and a pinch of sugar. Add flour, 6 tbsp olive oil, 2 tsp salt and the dissolved yeast to a mixing bowl. Knead into a smooth dough with hand mixer hooks. Cover and let rise in a warm place for 45 minutes.

2. 2.

   Meanwhile peel and press garlic. Mix canned pizza tomatoes with garlic and 1 tbsp olive oil; season with salt and pepper.

3. 3.

   Wash oregano, shake dry and chop leaves. Mix sour cream with ricotta and oregano. Wash zucchini, trim ends, cut crosswise into halves and slice lengthwise into thin strips.

4. 4.

   Heat remaining oil in a pan. Sauté zucchini over medium heat for about 2 minutes.

5. 5.

   Knead dough on floured surface, divide into four portions, roll out into pizzas and place on two parchment‑lined baking trays. Spread tomato mixture over each base and distribute zucchini slices.

6. 6.

   Peel onions, slice into strips, top pizzas with onion strips and spread ricotta mixture over them. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes. Slice each pizza in half and serve.