Pizza with corn, peppers, schnitzel and cheese

Ingredients for 4 servings:

• 500 g wheat flour
• 500 ml tomato(s), strained
• 250 ml water
• 250 g pizza melt, vegan
• 250 g soy shreds, vegan
• 150 g corn kernels
• 2 large bell peppers, green
• 1 packet of dry yeast
• 1 tbsp basil, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

vegan

For the pizza base, combine the flour with the water and yeast and knead into a smooth dough. Cover and let it rise in a warm place for about 30 minutes. Then roll it out on a baking sheet lined with baking paper. Mix the passata with the basil and spread it evenly over the dough. Wash, deseed, and slice the bell peppers. First, distribute the strips, then the bell peppers, the corn, and finally the vegan cheese evenly over the pizza. Preheat the oven to 200°C (top/bottom heat) and place the baking sheet on the middle rack of the oven for about 30 minutes. Serve.