Whole wheat pizza

Ingredients for 2 servings:

• 200 g wholemeal spelt flour
• 200 g rye flour
• 1 packet of dry yeast
• 2 tbsp olive oil
• 150 ml water, lukewarm
• 1 tbsp salt
• 1 pinch(s) basil
• 2 tbsp tomato paste
• 1 large tomato(s)
• ½ garlic clove(s), finely chopped or squeezed
• salt and pepper
• 1 onion(s)
• 1 head of broccoli
• olives
• corn
• 150 g mozzarella, low-fat
• Pizza seasoning

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

simple, tasty and healthy

For the dough, mix the flour with the dry yeast. Mix the olive oil with the water, salt, and basil. Mix everything well, using a food processor and/or your hands. Knead everything until you have a nice dough. If the dough is sticky, work with flour or wet hands. Let the dough rest in a warm place for 45 minutes. For the tomato sauce, mix the tomato paste, chopped tomatoes, garlic, salt, and pepper and puree until smooth, then add a pinch of basil. Refrigerate the sauce until the dough is ready. Preheat the oven to 220 degrees Celsius. Be sure to preheat a baking sheet in the oven at the same time. Spread out baking paper. Knead the dough once, then roll it out on the baking paper and knead it. Wet your hands to make it easier. Spread the tomato sauce evenly. Thinly slice the mozzarella and spread it on the pizza. For your choice of topping, slice the onion into rings, chop the broccoli, chop the olives, and drain the corn well. Spread all the topping ingredients on the pizza, sprinkle with pizza seasoning, and place the pizza on the preheated baking sheet. Bake for about 15-20 minutes, until the cheese is melted and the crust is crispy.