Cheese-free Veggie Pizza
- For the dough
- ½ cube
Yeast (approximately 21 grams or .7 ounces)
- 2 teaspoons
- 1 teaspoon
- 3 tablespoons
- 500 grams
Pastry flour (for kneading)
For the dough: Combine yeast, salt, sugar and 300 ml (approximately 10.1 ounces) of lukewarm water. Add olive oil and flour. Knead to form a smooth dough. Cover and let rest in a warm place for about 60 minutes.
For the topping: Boil potatoes in salted water along with cumin and cook for about 20 minutes. Drain and slice. Preheat the oven to 230°C (approximately 450°F).
Rinse, trim and slice zucchini. Rinse pepper, cut in half, remove seeds and ribs and slice. Peel onion and cut into rings.
Roll out dough on a floured surface to about the size of a baking sheet. Place on a baking sheet lined with parchment paper. Top with prepared vegetables, potatoes and onions. Season with salt, pepper and thyme. Bake until golden brown, about 20 minutes. Remove and garnish with arugula and fresh thyme. Slice and serve.