Vegetable Pizza

Crumble yeast and dissolve with 3 tablespoons warm water and sugar. Mix flour in a bowl with salt, form well in center, pour yeast mixture into well, dust with flour, cover and let sit in warm place for 15 minutes.

Then add about 100 ml (approximately 1/3 cup) lukewarm water to flour mixture and knead to form smooth dough. Shape dough into ball and allow to stand in warm place for about 1 hour.

Knead dough again vigorously while adding olive oil. Divide dough into 4 parts and roll each part out on lightly floured surface to form 4 round pizza crusts. Place pizza crusts on 2 sheets of baking paper (leaving space between each crust) and let rest for 15 minutes.

Meanwhile rinse, drain and halve tomatoes. Rinse, halve, seed and quarter yellow peppers and cut into thin strips. Slice mozzarella.

Distribute mozzarella on pizza crusts, leaving a small gap around edge. Top each pizza with tomato and yellow pepper and sprinkle with Emmental.

Bake each pizza on sheet of baking paper on heated plate in preheated oven at 240°C (approximately 460°F) for approx 10 minutes.