One thing is clear: You can't go wrong with a colourful vegetable selection! Because they offer a wide range of nutrients, including the immune-strengthening vitamin C from red peppers and the mineral potassium from zucchini, which ensures a balanced fluid balance. The strained tomatoes score points with the strong antioxidant lycopene, which protects the body cells and can have a positive effect on the cardiovascular system.
If you are a cheese fan, then you will love to spice up your vegetable tarte flambée with a spicy Parmesan or pecorino! Alternatively, you can prepare a pesto with rocket, capers and parmesan and then put it on the tarte flambée.
For the dough: crumble yeast in a bowl, add sugar and about 120 ml of lukewarm water (approximately 1/2 cup), whisk until smooth. Add flour, olive oil and salt and knead to a smooth dough. Cover and let rise for about 1 hour in a warm place.
Line baking sheet with parchment paper.
For the topping: combine tomatoes with peeled and crushed garlic clove, oregano and ajvar. Season with salt and cayenne pepper.
Rinse bell peppers, halve and remove seeds and ribs, cut into fine strips. Rinse and dry zucchini and cut into thin slices. Peel onion and cut into thin rings.
Knead dough on a floured surface again and roll out thinly. Place on a baking sheet and make a small edge. Spread with tomato sauce and top with prepared vegetables. Sprinkle with drained capers and bake in preheated oven at 220°C (approximately 425°F) for about 20 minutes or until golden brown.
Rinse and spin dry arugula.
Remove pizza from the oven and garnish with arugula. Serve.