Vegetarian spelt pizza

Ingredients for 2 servings:

• 250 g spelt flour
• 2 tbsp oil (sunflower oil)
• ½ pack of dry yeast
• 1 tsp salt
• 1 tsp sugar
• 100 ml water, lukewarm
• ½ pack of sauce (tomato cream sauce)
• ½ bell pepper(s), cut into strips
• ½ zucchini, finely chopped
• ½ small onion(s), diced
• 2 tbsp black olives, finely chopped
• 1 tomato(s), chopped
• 1 pack of cheese (pizza mozzarella)

Instructions

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

ATTENTION! It’s best to make the dough a day in advance, then it will be even better!

Dough: Briefly mix the flour with sugar, salt, and dried yeast, then add the oil and knead with a hand mixer or a mixer on medium speed, gradually adding the water and continuing to knead the dough. The dough should not stick to the dough hook, but it shouldn’t be too dry either. Slightly moist is ideal. Let the dough rise for 30 minutes, until it has doubled in size. Knead it briefly again. Then roll it out thinly on a grease-free, floured surface and place it on a baking sheet lined with baking paper. Tip: After 30 minutes, wrap the dough in baking paper and aluminum foil and let it mature in the refrigerator for 24 hours. CAUTION: The dough will continue to ferment in the refrigerator; don’t wrap the foil too tightly. Topping: Spread the tomato cream sauce thinly and evenly, then top evenly with all of the above ingredients. Don’t add too much cheese, so it doesn’t negatively affect the baking process. Then put it in the oven preheated to 200°C (fan oven 180°C) for about 30 minutes depending on the oven.