Vegetable Pizza

Melt the yeast in 125 ml of lukewarm water and knead with flour, olive oil and a pinch of salt to form a smooth dough. The dough is ready when it separates well from the hand and baking bowl. If it is too sticky, add a little flour, if it is too dry, add a little water.

Cover the dough and let it rise for about 40 min.

Clean carrots and zucchini, cut into slices. Divide broccoli into roses, blanch in salted water, rinse and drain well. Clean and rinse spinach.

Skin, seed and dice tomatoes. Sauté the onion in olive oil, add the garlic and diced tomatoes and a little later the spinach and fall together. Remove the frying pan from the stove. Season the vegetables with salt and pepper and stir in the remaining vegetable cubes.

Dust a board with flour and roll out the dough to about 3 mm thick. Place the dough patty on a baking sheet lined with parchment paper, prick with a fork and place the vegetable mixture on top. Sprinkle with thyme and rosemary. Cut mozzarella into cubes and spread evenly over vegetables. Bake in a 220 degree Celsius (convection oven) for about 15-20 min.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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