Provençal pizza

Ingredients for 4 servings:

• 400 g flour
• 1 packet of dry yeast
• 1 tsp sugar
• 1 tsp salt
• 250 ml water, warm
• 2 tbsp olive oil
• 1 onion(s)
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 can of chopped tomatoes (pizza tomatoes, unseasoned)
• e.g. salt and pepper
• 2 eggplant(s)
• 1 bell pepper(s), yellow
• 200 g ham, cooked
• 200 g goat’s cheese
• 1 jar black olives without stones
• 100 g cheese (gratin cheese)
• Herbs of Provence

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pizza with tomato topping, eggplant, peppers, ham, goat cheese and olives

First, mix the flour, yeast, sugar, and salt for the dough. Add the water and oil, and knead it into a smooth dough using a dough hook or by hand. Cover and let it rise in a warm place for about 1 hour. Meanwhile, for the topping, peel and dice the onion. Dice the eggplant and the deseeded bell pepper. Heat the olive oil in a pan and fry the onion, bell pepper, and eggplant until the vegetables collapse. Add the tomato paste and sauté briefly. Pour in the tomato pieces, mix well, and bring to a boil briefly. Season with salt, pepper, and Provençal herbs. Remove from the heat and let cool slightly. Dice the cooked ham and goat cheese, and slice the olives into rings. Grease a baking tray or line it with baking paper and spread the dough out as evenly as possible. Meanwhile, preheat the oven to 200°C (top/bottom heat). Now spread the vegetable sauce over the dough and sprinkle evenly with ham, goat cheese, and olives. Finally, sprinkle with the gratin cheese. Bake in the preheated oven for about 20-25 minutes.