Vegetable pizza

Ingredients for 4 servings:

• ½ cube of yeast
• 1 pinch(s) of sugar
• 100 ml milk
• 250 g flour
• Salt
• 6 tbsp olive oil
• 200 g broccoli
• 3 tomatoes
• 1 bell pepper(s), red
• 150 g mushrooms
• 125 g corn, from the can
• 250 ml tomatoes, pureed
• salt and pepper
• 1 tsp oregano, dried
• 100 g grated Gouda
• Water

Instructions

Working time approx. 40 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

Dissolve the yeast and sugar in the lukewarm milk. Add the flour, salt, and 4 tablespoons of olive oil. Knead everything together, cover, and let rise in a warm place for about 30 minutes. Rinse and trim the broccoli, tomatoes, and peppers. Divide the broccoli into florets, cook in salted water for 4 minutes, then refresh and drain. Slice the tomatoes and cut the peppers into strips. Grate, trim, and quarter the mushrooms. Drain the corn. Preheat the oven to 180°C (top/bottom heat: 160°C). Roll out the dough into two circles (30 cm in diameter) and place on two greased baking sheets. Spread the tomato puree on the bases and arrange the vegetables on top. Season with salt, pepper, and oregano. Sprinkle with cheese. Let rise for about 15 minutes. Drizzle the pizzas with the remaining olive oil and bake for about 30 minutes. Sprinkle with oregano.