Greek pizza

Ingredients for 2 servings:

• 1 bell pepper(s), red
• 1 onion(s), red
• 200 g cheese, grated
• 400 g tomato sauce or chopped tomatoes with herbs
• 1 tsp vegetable broth
• some feta cheese
• some coleslaw
• salt and pepper
• oregano
• Sugar
• olive oil
• 400 g flour
• 200 ml water, lukewarm
• 1 cube of fresh yeast
• 1 tsp sugar
• 2 tsp salt
• 4 tbsp olive oil
• ½ cucumber(s)
• 250 g yogurt
• 2 large garlic cloves
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

vegetarian

For the dough: Dissolve the yeast, olive oil, salt, and sugar in lukewarm water. Let it stand for a moment to allow the yeast to work. Mix everything with the flour, knead thoroughly, and let it rise, covered, in a warm place for at least half an hour. It’s even better, of course, not to knead the dough yourself, but to mix everything using a dough mixer or the dough function on a bread maker. The dough can also be prepared a day in advance. For the tzatziki: Peel the cucumber, coarsely grate it onto a plate, and sprinkle with a little salt to allow the cucumber juice to settle. Carefully drain off any excess cucumber juice and press out the remaining liquid with a clean cloth. Finely chop the garlic cloves and add 1/3 of them to a small saucepan with a little oil for the tomato sauce. Mix the remaining garlic with the cucumber and yogurt and season with salt and pepper. The tzatziki can, of course, be prepared the day before or a few hours in advance so it can infuse as long as possible. For the tomato sauce: Finely dice 1/3 of the red onion and fry with the garlic (already in the pan), olive oil, and a generous pinch of sugar. Add the sauce or chopped tomatoes and vegetable stock and simmer on low heat, stirring occasionally. Again, you can cook for a little longer. Season to taste with salt and pepper towards the end. Slice the remaining onion into rings, the bell pepper into strips, and the feta into cubes or slices. Roll out the pizza dough on a baking sheet lined with parchment paper. Spread the tomato sauce over the dough, then top with tzatziki, some coleslaw, and the cheese, then top with the bell pepper, red onion, and feta. I try not to overwhelm the pizza dough with toppings—as much as possible—so I always add about 6 large dollops of tzatziki, topped with 2 forks of coleslaw, etc. Preheat the oven to 220°C (top/bottom heat) and bake the pizza for 15 minutes on the middle rack. Then sprinkle with salt, pepper and oregano before putting it back in the oven for another 5 minutes.