Vegan Shepherd's Pizza

Ingredients for 2 servings:

• 200 g wheat flour type 405
• 90 g water, lukewarm
• 5 g broth powder (mushroom broth)
• 1 tsp sugar
• 10 g dry yeast
• 2 tbsp olive oil
• 6 m.-large tomato(s)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 4 tbsp tomato juice
• 1 pepper, red, long, medium hot, (from the jar)
• 8 slices of zucchini
• 6 black olives, pitted
• 2 green olives, stuffed
• ½ walnut
• 1 tbsp extra virgin olive oil
• e.g. dried oregano
• n. B. salt and pepper, black
• n. B. Rosemary needles, finely chopped
• n. B. almond flakes
• 1 tbsp rosemary needles, finely chopped
• 1 rosemary sprig(s)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 45 minutes

This spicy and juicy pizza comes from Crete, Greece. Non-vegans top it with feta.

For the base, dissolve the mushroom broth and sugar in lukewarm water. Then stir the dried yeast into the mixture. Mix with the flour and knead into a crumbly dough. Add 2 tablespoons of the sunflower oil and knead for 10-15 minutes until a smooth dough forms. Shape the dough into a ball, cover, and let rise in a warm place for 60 minutes. In the meantime, wash 3 of the tomatoes, remove the stems, cut crosswise into approximately 6 mm thick slices, and discard the cut pieces. Briefly fry 8 slices in a pan with 2 tablespoons of the olive oil, season with pepper, salt, and oregano, and set aside. Wash the remaining tomatoes, remove the stems, peel, halve lengthwise, and cut out the green-white stem base. Halve each half lengthwise, remove the seeds, and cut the quarters into small cubes. Trim both ends of the onions and garlic cloves, peel, and finely chop. Heat 2 tablespoons of 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 diced tomatoes. Reduce the heat and simmer with the lid on for 5 minutes. Season to taste. Remove from the heat and keep ready. Wash the zucchini, trim one end, and cut crosswise into about 6 slices, each about 5mm thick. Fry in a pan with the remaining oil on both sides until light brown. Drain on kitchen paper. Grease a 32cm pan with 1 tablespoon of olive oil. Roll out the dough into a 28cm circle, place in the pan, and let rise for 15 minutes. Prick the dough with a fork and fry on one side over moderate heat with the lid on until very light brown. Turn the bottom side into the top side, adding 2 tablespoons of water and 2 tablespoons of oil to the bottom of the pan. Brush the top side with the tomato mixture. Arrange the roasted tomatoes and zucchini in a ring on the pizza. Place 4 slices of raw tomato in the center. Distribute the pepperoni pieces over the pizza. Add the olives and sprinkle with a pinch of the seasoning. Place the walnut half in the center and drizzle with olive oil. Garnish with the remaining ingredients. Cover and cook the pizza over moderate heat until the underside is also light brown. Slide the pizza out of the pan onto a wooden board, garnish, cut into 8 slices, and serve hot. Enjoy.