Vegetable Pizza
Ingredients
- For the topping
- 150 grams Mozzarella
- 4 scallions
- 8 carrots
- 1 Bell pepper
- Celery (the inner light portion)
- 4 young Zucchini (with flowers)
- 8 Radish
- Dried oregano
- Nutmeg
- ½ bunch Dill (chopped)
- butter
- salt
- peppers (from the mill)
- For baking
- dried Beans (or rice)
- Parchment paper
- For the dough
- 500 grams Pastry flour
- 250 milliliters milk
- 1 cube Yeast (42 grams)
- 1 tsp salt
- 100 grams butter
Preparation steps
Put the flour in a bowl. Heat the milk slightly and dissolve the yeast in it. Add yeast milk, salt and butter to the flour. Knead until smooth and let sit for 1 hour.
Slice mozzarella. Rinse all of the vegetables, peel if necessary, and cut into slices or pieces. In a large pan, melt 2 tablespoons of butter and sauté the vegetables for 3-4 minutes. Season with salt and pepper. Grease a round tin (26 cm diameter, approximately 10 inches) and put the rolled dough in it. Use a fork to puncture it a little. Then fill a sheet of parchment paper with dried beans or rice, and lay the paper on top of the dough. Bake at 200°C (approximately 400°F). Remove, then remove beans or rice together with the baking paper and let the dough cool slightly.
Whisk together the cream, eggs, 1 pinch of nutmeg, salt and pepper. Stir in half of the mozzarella slices and add the mixture to the dough. Bake for 10 minutes in the hot oven. Remove, put the vegetables on it alongwith the rest of the mozzarella slices. Cover with aluminum foil and bake for 10 more minutes. Let cool then serve lukewarm and sprinkled with chopped dill.
