Zucchini and tomato whole wheat pizza

Ingredients for 1 servings:

• 250 g spelt flour (wholemeal)
• 150 g water, lukewarm
• ½ cube of yeast
• ½ tsp salt
• 2 tbsp sunflower oil
• 500 g zucchini, yellow
• 1 large onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 1 can of tomatoes, chopped (small can)
• 75 g bacon, diced
• 1 handful of fresh basil
• 1 handful of thyme, fresh
• 1 handful of oregano, fresh
• 2 tbsp olive oil
• 1 tsp sugar
• 1 pack of cheese, for sprinkling
• e.g. salt and pepper
• ½ cup sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with wholemeal spelt flour

Make a yeast dough from the above 5 ingredients as follows: Sift the flour into a bowl and make a small well in the center. Dissolve the yeast in a little lukewarm water and then pour it into the flour well. Add the remaining ingredients and knead into a dough until it no longer sticks to the sides of the bowl (add a little more flour if the dough is still too sticky). Immediately roll out on a floured surface (also flour your hands) so that it fits on a baking sheet. Then place the dough on a baking sheet lined with baking paper and lightly press the edges to create a small edge. Finely chop the onion, herbs, and garlic and stir into the tomatoes with the olive oil. Mash the tomato pieces a little more with a fork if necessary, then season with pepper, salt, and sugar. Spread the tomato sauce on the pizza base. Finely grate the zucchini and spread it on top of the tomato sauce. Spread the bacon cubes over the zucchini mixture, then sprinkle the grated cheese on top, and finally add a few dollops of sour cream to the cheese. Bake the pizza on the middle rack at 220 degrees Celsius for 20-25 minutes, until the cheese is golden brown.