Vegan pizza flatbreads

Ingredients for 1 servings:

• 250 g baking mix for country bread
• 50 g flour (wholemeal)
• 1 tbsp balsamic vinegar
• 1 tbsp pesto (wild garlic), without cheese
• pepper
• 2 small shallots
• 200 g pepper
• 3 tomatoes
• e.g. tomato(s), dried
• 1 clove(s) garlic
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 tbsp olive oil
• 75 g soy granules (shreds)
• Balsamic vinegar
• Apple cider vinegar
• salt and pepper
• 50 g tomato paste
• 1 tbsp tomato ketchup
• salt and pepper
• marjoram
• 1 tbsp water
• 1 tsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours

Let the mixed bread dough prove according to the instructions. Before the second proof, shape it into round 8cm discs instead of placing them in a baking pan. Let the soy strips soak for 30 minutes according to the instructions, seasoning with a little pepper. Finely chop the shallots, chili peppers, sun-dried tomatoes, tomatoes, and garlic clove. Place the tomatoes, sun-dried tomatoes, garlic clove, rosemary, and thyme in a small bowl with olive oil. Mix the tomato sauce using the listed ingredients. Add a little oil and water depending on taste and the desired result. Season the soy strips with balsamic vinegar, apple cider vinegar, pepper, and salt. Remove the discs after 35 minutes of baking at 250°C, spread the tomato sauce on top, and distribute the remaining ingredients on top.