Vegetable pizza

Ingredients for 1 servings:

• 150 g flour plus some for dusting
• 1 tbsp olive oil
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 120 ml water, warm
• 1 onion(s)
• 1 bell pepper(s), red
• 1 small zucchini
• 1 egg(s)
• 150 g sour cream
• e.g. salt and pepper
• n. B. Herbs, Italian
• 5 cocktail tomatoes, halved

Instructions

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

made quickly

This recipe is intended for one (or two small) servings. The round pizza pan has a diameter of approximately 31 cm. Knead the flour, olive oil, baking powder, salt, and water into a smooth dough. The amount of water may need to be varied; you may need to use a little more or less. The dough needs to rest for about the same amount of time as the topping is ready. Use a cucumber slicer to cut the onion and zucchini into thin rings or slices, and the bell pepper into small pieces. Sauté everything in a pan with a little olive oil. When the vegetables have reached the desired consistency (depending on your taste), remove the pan from the heat and let it cool slightly. Whisk the egg and sour cream in a small bowl and season with salt, pepper, and Italian herbs, if desired. It’s best to preheat the baking sheet; this makes it easier to spread the dough. Important: dust the dough with a little more flour. Carefully stir the sour cream and egg mixture into the vegetables and then spread it on the dough. Only now add the halved cocktail tomatoes. Bake in a preheated oven at approximately 180°C (convection oven) for approximately 20 minutes, depending on your oven.