For the bottom, dissolve the vegetable stock, the mushroom powder and the sugar in the lukewarm water. Then stir the dry yeast into the mixture. Mix together with the flour and knead into a crumbly dough. Add 2 tablespoons of sunflower oil and work into a smooth dough in 10-15 minutes. Shape it into a ball and let rise covered in a warm place for 45 minutes.
In the meantime:
Measure the pesto rosso. Cap the onions and the garlic cloves at both ends, peel and cut into small pieces. Heat 2 tablespoons of the sunflower oil in a sufficiently large pan, add the onion and garlic pieces and fry until the onions are translucent. Deglaze with the tomato juice and stir in the pesto. Reduce heat supply. Mix in the celery stalks and the gyros spice and let simmer for 5 minutes with the lid on. Take from the Gerd and have it ready.
Wash the zucchini, cap at one end and cut across 6 approx. 5mm thick slices. Wash the tomatoes and cut across into 6 mm thick slices. Discard the respective cuts. Fry on both sides in a pan with the remaining oil until light brown spots appear. Drain on paper towels.
From dough to pizza:
Wash the cabbage leaves, remove the midrib and cut across into 3 mm thick slices. Spread these on the pizza. Chop the leaves into bite-sized pieces and place on the pizza. Place a slice of zucchini in the middle and place the remaining slices on the edge. Put the tomato slices in between. Spread the corn kernels on top and sprinkle with the salt, pepper and oregano.
Garnish with the remaining ingredients. Fry the pizza with the lid on over a moderate heat until the underside is also light brown. Place on a wooden board, remove the skin from the tomatoes. Slice the pizza between the peppers, serve hot and enjoy.
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