Tomato-zucchini-mozzarella pizza with cheese crust

Ingredients for 4 servings:

• 500 g wholemeal spelt flour or wheat flour
• ½ tsp salt
• 4 tbsp olive oil
• 1 packet of dry yeast
• 300 ml water, lukewarm
• 100 g soy cream (soy cream cuisine)
• 100 g crème fraîche
• 2 garlic cloves
• 20 basil leaves
• ½ tube(s) tomato paste
• 10 slices of processed cheese, light
• 1 zucchini, sliced
• 10 small tomatoes, sliced
• 3 balls of mozzarella, large
• 1 tbsp spring onion(s), green part only, cut into rings (onion scallion rings)
• 1 small chili pepper(s), well chopped
• 5 g sesame seeds, 1 heaped tsp
• salt and pepper

Instructions

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

simple, vegetarian

Mix the wholemeal spelt or wheat flour with the salt and add the olive oil. Stir the dried yeast into the water and then add it to the flour. Knead everything well and let it rise in a warm place for 30 minutes. In the meantime, put the soy crème fraîche, crème fraîche, garlic, and basil leaves in a blender and chop them up. Season the sauce with salt and pepper. Roll out the dough 5 cm larger than the baking sheet and place it on top. Draw a strip of tomato paste around the inside edge of the baking sheet, spread the cream cheese on it, then fold the excess edge inwards and press it down firmly. Spread the sauce over the dough. Layer the tomatoes, zucchini, and mozzarella cheese alternately on top. Season the topping with salt and pepper, sprinkle with sliced ​​onions, chili peppers, and sesame seeds, and bake the pizza at 180°C (convection oven) for 25 minutes. Enjoy! The wholemeal spelt flour produces a crispy base and crust; if you want it softer, you should use wheat flour, which I really like.