Vegetable and Salami Pizza

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Vegetable and Salami Pizza
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Health Score:
8,1 / 10
2 h.


For the dough
250 grams Pastry flour (plus more for the work surface)
20 grams fresh Yeast
liter lukewarm water
4 tablespoons olive oil
For the topping
400 grams tomatoes
1 teaspoon thyme
2 tablespoons olive oil (plus more for the pizza pan)
4 large slices Salami
1 zucchini
1 red Bell pepper
150 grams button Mushroom
200 grams Gouda
1 teaspoon oregano
How healthy are the main ingredients?
tomatoGoudaolive oilolive oilthymeoregano

Preparation steps


For the dough: Place the flour in a bowl and make a well in the center. Crumble the yeast  a little lukewarm water and pour into the well. Sprinkle a little of the flour from the sides of the bowl over the yeast, cover and let stand 15 minutes in a warm place. Add the remaining water and oil, season with salt and oil and knead to a  smooth, elastic dough. Cover and let stand 1 hour in a warm place.


For the topping: Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, rinse with cold water, peel and cut into small cubes. Heat 1 tablespoon oil in a pot and saute the tomatoes briefly. Stir in the thyme, season  with salt and pepper.

Coarsely grate the gouda.  Rinse the pepper, halve lengthwise, remove the seeds and white ribs and finely chop. Rinse and trim the zucchini and dice. Wipe the mushrooms with a damp cloth and thinly slice. into fine slices.


Preheat the oven to 250°C (approximately 475°F). Lightly oil a pizza pan. 

Knead the dough, roll out on a floured surface and place in the pan, making the edge slightly thicker than the rest. Spread the tomato sauce over the dough. Sprinkle with cheese, top with the vegetables, drizzle with a little olive oil and sprinkle with oregano. Place the salami on top and bake until the cheese has melted and the crust is golden brown and crisp, 12 -15 minutes.