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Pizza with vegetables
30 m active | 3 h 20 m total
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
  • 100 g durum wheat semolina
  • 3.5 dl water
  • 2.25 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 tbsp olive oil
  • a little durum wheat semolina
  • 50 g baby spinach
  • 1 tbsp olive oil
  • 2 dl puréed tomatoes
  • 1 garlic clove, pressed
  • 0.25 tsp salt
  • 1 tbsp basil, finely chopped
  • a little pepper
  • 300 g mozzarella, torn
  • 150 g different coloured cherry tomatoes, halved
  • 1 red peppers, cut into rings
  • 1 courgettes, sliced
  • 1 tbsp pesto verde (green pesto)
To bake
  • a little pepper
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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.
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.