Whole Wheat Pizza with Avocado

Ingredients

• 0.5 cube fresh yeast
• 100 g wheat flour type 550
• 2 tbsp wheat flour type 550 (for kneading)
• 400 g whole wheat flour
• Salt
• 2 tbsp olive oil
• 1 small zucchini (200 g)
• 1 small Beetroot (100 g)
• 1 red bell pepper
• 100 g cherry tomatoes
• 1 Spring onion
• a handful parsley leaves (5 g)
• 2 small avocados (150 g each)
• juice of 2 limes
• Pepper
• 80 g cheddar cheese (50% fat in solids)

Instructions

1. 1.

   Dissolve the yeast in about 300 ml lukewarm water. Mix both flours with 1 tsp salt, place in a bowl and create a well in the center. Pour in the oil and yeast mixture and knead into a smooth dough over approximately 10 minutes. Cover the dough and let it rise in a warm spot for 1 hour.

2. 2.

   Meanwhile, peel and wash the zucchini and beetroot, then slice them thinly with a mandoline. Halve the bell pepper, remove seeds, wash and cut into long thin strips. Wash and halve the tomatoes. Trim the spring onion, wash and slice into rings. Rinse the parsley and pat dry.

3. 3.

   Halve the avocados, remove the pits and loosen the flesh from the skin. Blend the avocado flesh with lime juice, parsley, salt and pepper in a blender until smooth; season with additional salt and pepper. Tear or cut the cheese into pieces. Prepare 4 sheets of parchment paper.

4. 4.

   Preheat the oven with two baking trays inside to 220 °C (fan‑forced 200 °C; gas: level 3–4). Knead the dough well, divide it into four portions, roll each portion into a round flatbread using a little flour. Place each flatbread on a sheet of parchment and spread avocado sauce over it, then top with bell pepper, tomatoes, zucchini and beetroot slices, and sprinkle with spring onions and cheese.

5. 5.

   Bake two pizzas on the hot trays in the preheated oven for about 20 minutes, swapping the trays halfway through. Bake the remaining two pizzas similarly. Sprinkle freshly ground pepper over the pizzas before serving.