Vegetarian pizza from the stone

Ingredients for 2 servings:

• 250 g flour
• 150 ml water, lukewarm
• 7 g dry yeast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp olive oil
• 1 small onion(s), diced
• 2 garlic cloves, chopped
• 1 tbsp tomato paste
• 1 small can of chopped tomatoes (net weight 400g)
• 1 bay leaf, dried or fresh
• salt, pepper
• 1 sugar cube
• 1 small chili pepper(s), red, fresh or dried
• 1 tbsp dried Italian herbs
• 200 g leaf spinach, cooked, fresh or frozen, chopped
• 1 small onion(s), cut into rings
• 125 g walnuts, chopped
• 50g Gorgonzola
• 100 g cheese, strong e.g. mountain cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

quick to make, works even without a pizza stone

Place the pizza stone in a cold oven and preheat according to the instructions, to 230-280 degrees Celsius (450-550 degrees Fahrenheit), depending on the stone. For the sauce, heat the olive oil in a saucepan and sauté the onions, garlic, and tomato paste one after the other. Add the tomatoes and season. Simmer over medium heat for about 30 minutes, stirring occasionally. Put the flour in the bowl and mix in the yeast. Add the lukewarm water. Add the oil. Knead everything together well with the dough hook. When the dough starts to pull away from the sides of the bowl, continue kneading with your hands for a few more minutes. The dough doesn’t need to rise; you can use it right away. Roll it out thinly on baking paper, spread with the sauce, and top it as desired. Place the dough, including the baking paper, on the stone and bake for 2 to 3 minutes. Then remove the baking paper and finish baking the pizza. In my oven, this takes about 10 minutes. You can also bake this pizza without a pizza stone, but the baking time will be a few minutes longer.