Pizza Vegetaria

Pizza Vegetaria

Bio-en
My Organic Alnatura Recipes
Vegetarian
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Preparation time
60min
Serving(s)
2

Source photo: Alnatura - Photographe: Oliver Brachat

Ingredients:

Dough:
450
g flour, type 405 (all-purpose)
1
tsp sea salt
1
cube of fresh yeast (42 g)
1
tsp raw cane sugar
2
tbsp olive oil
270
ml lukewarm water
GarTopping:
6
dried tomatoes in oil
1
small jar or tin of artichoke hearts in brine
3
tsp capers
140
g cherry tomatoes
0,50
courgette
125
g buffalo mozzarella
1
jar of tomato sauce
Seasoned oil:
1
clove of garlic
1,5
tbsp olive oil
1
1 tsp oregano

Put the flour in a bowl, season with salt and sugar, make a hollow and crumble in the yeast. Add 2-3 tbsp warm water and stir carefully into the hollow. Cover the bowl with a tea towel and leave to rise for 10 minutes. Add a further 250-260 ml warm water and the olive oil and knead the mixture to form a smooth dough. Put the dough in a bowl and cover with cling film; leave to rise for about 30 minutes.

Drain the dried tomatoes, artichokes and capers on some kitchen paper. Halve the dried tomatoes and cherry tomatoes, finely chop the artichokes, slice the courgette thinly. Break the mozzarella into pieces.

Lightly grease a baking sheet and sprinkle with flour or line with baking paper. Knead the dough by hand on a lightly floured surface and use a rolling pin to roll out to the size of the baking sheet. Lay the dough on the baking sheet and spread the tomato sauce evenly over it. Add the topping ingredients to taste.

Cook in a preheated oven at 200 °C using top or bottom heat for 20-25 minutes.

To make the seasoned oil, peel and crush the garlic and mix into the olive oil with the oregano. Take the pizza out of the oven and drizzle the oil over it.

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