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Ingredients
Vegetable Pizza
- For the dough
- ½ cube Yeast (20 grams, approximately 1 ounce)
- 1 pinch sugar
- 200 grams Pastry flour (approximately 7 ounces, or 3/4 cup)
- 1 Tbsp olive oil
- ½ tsp salt
- For the sauce and topping
- 200 grams peeled Canned tomatoes (approximately 7 ounces)
- salt
- black peppers
- ½ tsp dried oregano
- 1 small green Bell pepper
- 1 shallot
- 1 garlic clove
- 1 small Pepperoncini
- 1 Beefsteak tomato
- 200 grams Mozzarella (approximately 7 ounces)
- 50 grams Canned corn (approximately 2 ounces)
- 3 large button Mushroom
- 2 Tbsps olive oil
- ½ tsp chopped rosemary
For the dough: Stir yeast 100 ml (approximately 3 ounces, or 1/2 cup) of lukewarm water and sugar until smooth. Mix the flour with the oil and salt in a mixing bowl, add the yeast mixture. Knead with the dough hook of the electric mixer until dough is smooth. Cover and let rise in a warm place about 40-45 minutes.
For the topping: Rinse bell peppers, then remove seeds and slice into strips.
Peel and finely chop shallot and garlic. Rinse and finely chop pepperoncini. Rinse beefsteak tomato and remove seeds, and dice into small pieces. Rinse mushrooms and slice. Drain corn. Cut mozzarella into thin slices.
Preheat oven to 220°C (top / bottom heat) (approximately 400°F). Roll out the dough into a circle on a flour-covered surface and place on a greased baking sheet. Drain peeled tomatoes and mash with a fork. Spread over the pizza dough but not quite to edges, leaving room for pizza crust. Season with salt, pepper, and oregano.
Evenly distribute vegetable toppings over pizza and sprinkle with mozzarella. Drizzle with olive oil and season with rosemary. Bake the pizza in preheated oven for about 15 minutes.
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |