- 250ml (3.5% fat) milk
- 250 g mushrooms
- 1 zucchini
- 1 red bell pepper
- 1 small can
- 250 g grated cheese
- 3 (Size M) Eggs
- 100 g flour
- 100 g wholemeal spelled flour
- 1 teaspoon dried oregano
- from the mill: pepper
- some leaves
Preheat the oven to 200 degrees (180 degrees fan oven).
Cover a round pizza tray or baking tray with baking paper.
Clean the mushrooms, if necessary, wipe dry and cut into slices. Clean and wash the zucchini and cut it into thin slices. Halve the peppers lengthwise, clean, wash and finely dice. Rinse the corn in a colander and let drain. Mix everything together in a large bowl with a tight-fitting lid.
Add the remaining ingredients – except for the basil – put the lid on and shake vigorously. Then, if necessary, stir briefly with a mixing spoon.
Spread the mixture evenly on the tray and bake in the oven on the middle shelf for about 20 minutes. Take out and let cool down a bit.
Cut the shaker pizza into pieces, garnish with basil and serve immediately. A green salad tastes good with it.
The vegetable mix can vary according to your mood and stock. Olives, capers, or a few pickled artichokes also go well in the pizza mass. Or diced aubergine, onion rings, or halved cocktail tomatoes.