Mix the flour with the yeast, fold in the water. Finally, add oil and 1/2 tsp salt (per 350 g flour). Work with the kneading arms of the food processor until the dough no longer sticks. Let rise, dusted with flour, at room temperature for about 30 minutes, until the dough has doubled in volume.
In the meantime, stir the tomato puree with the cream, season strongly with basil, salt and freshly ground pepper. Rinse the carrots, clean and remove the peel (maybe set aside one carrot for the trunk and tail), cut into slices. Sauté carrot slices in the fat, season with salt and pepper, add a tiny bit of water and steam until soft in about 15 min, cool. Rinse the zucchini, cut the ends into small pieces, cut the zucchini into slices.
Preheat the electric stove to 200 °C. Oil the baking sheet and with floured hands place the dough dumpling on the baking sheet, press with hands to the outer edges, raise a small rim.
Spread the tomato paste thinly on the dough. If you wish, you can form an elephant picture with the topping. To do this, score the elephant in its outline on the base. Then spread the work surface with carrot slices, place the trunk and tail from one half of each carrot. Place the olive as an eye in the head. Lay the “ground” on which the elephant stands from corn kernels. The “jungle” all around is made of zucchini slices. Of course, you can also mix all the topping ingredients
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