Italian shake pizza

Ingredients for 3 servings:

• 150 g eggplant(s)
• 150 g zucchini
• 150 g bell pepper(s)
• 50 g onion(s), red
• 1 garlic clove(s)
• 2 tbsp olive oil
• 200 g cocktail tomatoes
• 150 g spelt flour
• 190 ml oat milk (oat drink)
• 2 large eggs
• 75 g Emmental cheese, grated
• 4 sprigs of thyme
• 4 sprigs of oregano
• salt and pepper
• n. B. herbs, fresh
• Fat and flour for the tray

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Using leftover vegetables

Dice the eggplant and zucchini into 1.5-2 cm cubes. Deseed the bell pepper and also cut into 1.5-2 cm cubes. Finely chop the onion and garlic. Heat olive oil in a non-stick pan. Sauté the onions and garlic for two minutes. Add the remaining vegetables and sauté over medium heat for about 10 minutes. Season to taste with salt and pepper. Halve or wedge the tomatoes, depending on their size. For the dough, mix the flour, milk, eggs, 0.5 teaspoon salt, and pepper in a bowl with a hand blender. Finely chop the herbs. Add the grated Emmental cheese, tomatoes, herbs, and sautéed vegetables. Cover the bowl and shake everything well. Alternatively, you can mix the mixture with a wooden spoon, for example. Season to taste with salt and pepper. Grease and flour the baking sheet. Spread the pizza dough evenly on the pizza base and bake at 200°C (top/bottom heat) on the lowest rack for 30 minutes. Garnish with fresh herbs (e.g., thyme, oregano) if desired, slice, and serve. Note: The vegetables and cheese can be swapped out as desired. This pizza shaker is perfect for using up leftovers.