Vegetable pizza with buffalo mozzarella

Ingredients for 2 servings:

• 300 g spelt flour
• 150 ml water
• 3 tbsp olive oil
• 1 packet of dry yeast
• 1 tsp salt
• ½ can tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp oregano
• ½ tsp salt
• 1 tsp chives
• 1 clove(s) garlic
• 1 pinch(s) of sugar
• 1 pinch of cinnamon
• 1 tsp savory
• 1 tsp thyme
• 250 g buffalo mozzarella
• Eggplant(s)
• zucchini
• bell pepper(s)
• mushrooms
• salt and pepper
• Basil, fresh

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

vegetarian

For the dough, mix the flour, dried yeast, 1 teaspoon of salt, water and olive oil with the dough hook. Then knead well by hand again and let the dough rest for about 45 minutes. In the meantime, mix the tomato sauce. To do this, mix the chopped tomatoes with tomato paste, salt, pepper, sugar, garlic, cinnamon, oregano, chives, thyme and savory. Cut the vegetables and mozzarella into thin strips. Add the quantity as desired. Roll out the dough thinly and place on a baking tray lined with baking paper. Spread the tomato sauce on top. It is best to distribute the ingredients on top in the following order: mozzarella, eggplant, zucchini, peppers, mushrooms. The pizza is then placed in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 15 to 20 minutes. If you like, you can top it with fresh basil.