Mediterranean vegetable pizza

Ingredients for 1 servings:

• 230 g flour
• 120 ml water, warm, approx.
• 1 packet of dry yeast
• 3 g salt
• 1 pinch(s) of sugar
• some olive oil, not more than a tablespoon
• 1 can of tomatoes
• 1 garlic clove(s)
• 1 small onion(s), red
• 1 tbsp tomato paste
• 1 tsp oregano
• 1 tsp basil
• salt and pepper
• 1 pinch(s) of sugar
• some olive oil
• 1 small zucchini
• 1 small onion(s), red
• 2 tomatoes
• 3 mushrooms
• 1 red bell pepper(s)
• 1 half eggplant(s)
• some feta cheese, if desired
• e.g. basil, dried
• salt and pepper
• n. B. Cheese, (pizza cheese) optional

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

for all those who want to give up calories but not pleasure

For the dough: Mix the flour with salt, sugar, and yeast. Knead with a little olive oil and water, adding a little more flour if necessary (the dough shouldn’t stick). Let it rise in a covered bowl for at least 30 minutes. I simply put it in the oven at 20-50°C. For the pizza sauce: Chop the onion and garlic, sauté in a little olive oil until translucent, and pour in the can of tomatoes. Season with salt and pepper, stir in the tomato paste, a little sugar, and, if desired, oregano and basil, and simmer on low heat for at least 20 minutes. Finally, puree and season again if desired. For the topping: Wash the vegetables (peel if necessary) and chop them into small cubes. Sprinkle with basil in a bowl, salt and pepper, and mix with a large spoon. If you want to (or need to) save as many calories as possible, omit the feta cheese; otherwise, dice it as well and add it to the vegetable mixture. Briefly knead the pizza dough again and roll it out very thinly on a baking sheet. Spread with pizza sauce and arrange the vegetables on the pizza, as much as you like. Of course, you can add the obligatory pizza cheese. Bake in an oven preheated to 200°C (top/bottom heat) for about 25 minutes.