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Pizza with vegetables
Nutrition facts per serving:
- Energy in kcal about 937
- Fat about 32g
- Carbohydrates about 121g
- Protein about 37g
This is needed
This is needed
for 4 people
Pizza dough
- 475 g white flour
- 2.25 tsp salt
- 100 g durum wheat semolina
- 0.5 cube yeast (approx. 20 g), crumbled
- 3.5 dl water
- 3 tbsp olive oil
Topping
- a little durum wheat semolina
- 50 g baby spinach
- 2 dl puréed tomatoes
- 0.5 tbsp olive oil
- 1 tbsp olive oil
- 1 garlic clove, pressed
- a little pepper
- 0.25 tsp salt
- 1 red peppers, cut into rings
- 1 tbsp basil, finely chopped
- 300 g mozzarella, torn
- 150 g different coloured cherry tomatoes, halved
- 1 tbsp pesto verde (green pesto)
- 1 courgettes, sliced
To bake
View these products
- a little pepper
And that's how it's done
And that's how it's done
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.
