Vegetable Pizza with Sour Cream
Spoon sparrow vegetable pizza with sour cream: the crispy dough sheets are colorful topped and beloved everywhere – now make it quickly!
Ingredients
- 15 g fresh yeast
- 1 pinch sugar
- 300 g spelt flour type 1050 (+ 1 tbsp for working)
- 1 tsp salt
- 2 tbsp olive oil
- 300 g cherry tomatoes
- 2 yellow bell peppers
- 200 g mozzarella
- 100 g Sour cream
- 100 g grated Emmental cheese
- 3 stems basil
Instructions
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1.
Crush the yeast and stir with 3 tbsp lukewarm water and sugar until smooth. In a bowl mix flour with salt, make a well, pour in the yeast mixture, dust with a little flour, cover and let rise for 15 minutes in a warm place.
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2.
Add about 100 ml lukewarm water and knead into a supple dough. Shape into a ball, cover and let rest in a warm spot for about an hour.
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3.
After resting, knead the dough again vigorously, incorporating olive oil. Divide into four parts and roll each on a lightly floured surface into round pizzas. Place spaced on two sheets of parchment paper and let rise another 15 minutes.
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4.
Meanwhile wash tomatoes, drain well, and halve them. Wash bell peppers, halve, clean, quarter, and slice thinly. Slice mozzarella into rounds.
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5.
Spread mozzarella and sour cream on the pizzas, leaving a small border. Top with tomatoes and peppers, sprinkle with Emmental cheese. Place one sheet of parchment on a preheated tray in an oven at 240 °C (fan 230 °C; gas: highest level) and bake for about 10 minutes. Bake the remaining pizzas similarly.
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6.
Meanwhile wash basil, shake dry, cut leaves into strips, and garnish the pizzas with them. Serve the vegetable pizza with sour cream immediately.
