Pizza with pumpkin and olives

Ingredients for 4 servings:

• ½ cube of fresh yeast
• 2 tsp rock salt
• 600 g wheat flour type 550
• 50 ml olive oil
• 400 ml water
• 400 ml tomatoes, chopped, from the can
• 150 g tomatoes
• 1 small Hokkaido pumpkin(s), diced with skin
• 1 bell pepper(s), yellow
• 1 onion(s), red
• 150 g olives, black
• 100 g mushrooms
• 150 g cheese substitute, vegan, grated
• 200 g meat substitute (vegan chorizo), e.g. available online
• 1 tsp pepper, mixed, ground
• n. B. rock salt
• 3 stalks of thyme
• 3 sprigs of oregano
• ½ bunch parsley

Instructions

Working time approx. 45 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

vegan

Preheat the oven to 180°C (top/bottom heat). Dissolve the yeast, salt, and a little water in a mixing bowl. Gradually add the water and flour. Stir in the olive oil. Run the food processor for about 10 minutes. The dough should be fluffy. Cover and let rise for 30 minutes. Knead the dough and roll it out on a baking sheet, then let it rise for another 20 minutes. In the meantime, wash, pluck, and finely chop the herbs. Thinly slice the chorizo. Peel the onion and garlic and slice into thin rings. Clean and slice the mushrooms. Halve the tomatoes. Wash the peppers and cut into strips. Halve the squash, scrape out the seeds, and also cut into strips. Now spread the canned tomatoes on the dough. Add the vegetables and olives, as well as the spices and herbs. Finally, sprinkle the chorizo ​​and grated cheese on top. Place in the hot oven for 20 minutes.