Pizza with Bell Peppers, Mozzarella and Pumpkin Seeds
Ingredients
- For the toppings
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 250 grams Cherry tomatoes
- ½ bunch Basil
- 2 scoops Mozzarella (about 125 grams)
- 4 Tbsps Pumpkin seed
- 6 Tbsps freshly grated Parmesan
- For the dough
- ½ cube fresh Yeast
- 350 grams Pastry flour
- 150 grams Pumpkin seed flour
- 1 tsp salt
- olive oil
- Pastry flour (for the worksurface)
Preparation steps
For the dough: Dissolve the yeast in 250 ml lukewarm water. In a bowl, mix both types of flour with the salt. Make a well in the center and pour in the yeast water and 3 tablespoons of oil. Knead the dough on a floured surface for about 10 minutes or until smooth. If the dough is too dry, add a little warm water. If the dough is too sticky, incorporate a little more flour. When smooth, place the dough back in the bowl, cover and let rise in a warm place for about 1 hour.
Preheat the oven to 230°C (approximately 450°F).
For the toppings: Rinse the bell peppers, dry, halve, and remove ribs and seeds. Cut into narrow strips. Rinse the tomatoes, pat dry and cut in half. Rinse the basil, shake dry and pluck off the leaves. Drain the mozzarella and cut into small slices.
Knead the dough again, divide into 4 equal portions and roll out into thin circles. Cover with the mozzarella slices, top with the bell peppers and tomatoes and season with salt, pepper, pumpkin seeds and Parmesan. Bake for about 15 minutes, remove and sprinkle with olive oil. Serve garnished with basil leaves.
