Pizza with vegetables

Pizza with vegetables

Total: 3 hr 20 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 937 kcal
, Fat: 32 g
, Carbohydrate: 121 g
, Protein: 37 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pizza dough

475 g white flour
100 g durum wheat semolina
2 ¼ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 ½ dl water
3 tbsp olive oil

Topping

a little durum wheat semolina
50 g baby spinach
½ tbsp olive oil
2 dl puréed tomatoes
1 tbsp olive oil
1 garlic clove, pressed
1 tbsp basil, finely chopped
¼ tsp salt
a little pepper
300 g mozzarella, torn
1 red pepper, cut into rings
150 g different coloured cherry tomatoes, halved
1 courgette, sliced
1 tbsp pesto verde (green pesto)

To bake

a little pepper
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How it's done

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Pizza dough

Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Topping

Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles, transfer each pizza base to a tray lined with baking paper. Mix the spinach and oil, leave to infuse briefly. Combine the passata, oil, garlic and basil, season. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella, vegetables and pesto.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove, season. Bake the second pizza in the same way.

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