Vegetarian Pizza

Ingredients

• 0.5 cube yeast (21 g)
• 1 pinch whole grain sugar
• 500 g spelt flour
• 4 tbsp olive oil (40 ml)
• 1 tsp salt
• 3 bell peppers (red, green and yellow)
• 300 g broccoli florets
• Salt
• 1 Garlic clove
• 250 g passata tomatoes (canned)
• Cayenne pepper
• 60 g black olives (pitted)
• 300 g grated cheese (e.g., cheddar)
• olive oil for drizzling

Instructions

1. 1.

   Crush the yeast into a bowl, stir in whole grain sugar and about 250 ml lukewarm water until smooth. Add spelt flour, olive oil and salt, then knead into a supple dough. Cover and let rise in a warm place for about an hour.

2. 2.

   Preheat oven to 225 °C (fan 200 °C; gas: level 3–4).

3. 3.

   Wash the bell peppers, halve them, remove seeds and slice into thin strips. Wash broccoli, cut into florets if needed, blanch in boiling salted water for 1‑2 minutes, then shock in cold water and drain well. Peel garlic, finely chop and mix with tomatoes; season with salt and cayenne pepper. Slice olives into rounds.

4. 4.

   Shape the dough into four balls, roll each into a thin disc on lightly floured surface, forming a thick edge. Place on baking trays lined with parchment paper, brush with tomato mixture, sprinkle cheese and arrange all vegetables on top.

5. 5.

   Drizzle the pizza with olive oil and bake in the preheated oven for about 30 minutes until golden brown. Slice into eight pieces and serve warm.