Vegetable Pizza

Ingredients

• 20 g fresh yeast (0.5 cube)
• 1 pinch sugar
• 450 g flour
• 3 tbsp olive oil
• 0.5 tsp Salt
• 200 g peeled canned tomatoes
• Salt
• black pepper
• 0.5 tsp Dried oregano
• 1 small green bell pepper
• 1 Shallot
• 1 Garlic clove
• 1 small chili pepper
• 1 beef tomato
• 200 g mozzarella
• 50 g canned corn
• 3 large mushrooms
• 2 tbsp olive oil
• 0.5 tsp chopped rosemary

Instructions

1. 1.

   Stir yeast with about 100 ml lukewarm water and sugar until smooth. Add flour, oil, and salt to a mixing bowl, then add the dissolved yeast. Knead with an electric hand mixer’s dough hooks into a supple dough. Cover and let rise in a warm place for about 40-45 minutes.

2. 2.

   Wash, clean, seed, and slice the bell pepper into strips.

3. 3.

   Peel and finely chop the shallot and garlic. Wash, clean, and finely chop the chili pepper. Wash, seed, and dice the beef tomato. Clean and slice the mushrooms. Drain the corn. Slice the mozzarella thinly.

4. 4.

   Preheat oven to 220 °C (convection). Roll out the dough on a lightly floured surface into a circle and place it on a greased baking sheet. Drain peeled tomatoes and crush with a fork, then spread over the pizza base, leaving a small border. Season with salt, pepper, and oregano.

5. 5.

   Top the pizza with the vegetables, distribute mozzarella over them, drizzle with olive oil, and sprinkle rosemary. Bake in the preheated oven for about 15 minutes.