Simple Veggie Pizza
• Ready in 2 h. 25 min.
|Saturated Fat Acids||12.92 g|
|Sugar added||0 g|
1 <none> contains
|Saturated fatty acids/g||12.92|
Recipe author: EAT SMARTER
for 2 large Pizzas
- For the dough
- ½ cube
- 2 cups
- 3 tablespoons
- 1 teaspoon
For the dough: Mix the yeast smoothly with approximately 160 ml lukewarm water and the sugar.
Put the flour, salt and oil into a mixing bowl and add the dissolved yeast. Knead to a pliable dough using the dough hook of your mixer. Cover and put in a warm place to rise for 45 minutes.
For the topping: Meanwhile mix the tomatoes with the garlic and 1 tbsp olive oil. Season to taste with salt and pepper. Mix the crème fraîche with the ricotta and oregano. Heat the remaining oil and sweat the courgette ribbons for about 2 minutes.
Knock back the dough and knead again for a couple of minutes. Divide in two and roll out two thin pizza crusts. Place on a baking tray lined with baking parchment.
Spread the tomato sauce on the pizzas and top with courgette and the sliced onion. Scatter with crumbled ricotta and oregano and bake in an oven preheated to 220°C (200° fan) | 425F | gas 7 for 10-15 minutes.