Vegetarian wild herb pizza

Ingredients for 2 servings:

• 250 g spelt flour type 630 or wholemeal flour
• ½ cube of fresh yeast
• 1 tsp, leveled salt
• 1 pinch(s) of sugar
• ½ tsp garlic salt
• 4 tbsp olive oil
• 125 ml water, lukewarm
• 1 tsp, sautéed oregano, dried
• 1 tsp, dried basil, dried
• 1 pinch of chili powder
• some sage, dried
• 2 handfuls of wild herbs such as wild garlic, dandelion, nettle, young yarrow, wild chives, etc.
• ½ bell pepper(s)
• 6 olives, black
• 1 small onion(s)
• 80 g Gouda, grated
• 1 dash of tomato ketchup
• e.g. tomato paste
• e.g. oregano
• n. B. Salt
• 4 small tomatoes (party tomatoes)

Instructions

Working time approx. 30 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Dissolve the yeast in the lukewarm water. Sift the flour into a bowl, make a well in the middle, and add the water and yeast. Mix everything well, then combine all the remaining ingredients (spices) with the oil. Knead thoroughly for at least 5-10 minutes, then cover and let rise in a warm place for about 25 minutes. Divide the dough into four pieces, shape into rounds, and let rise for another 10 minutes. Roll out two pieces of dough thinly with a rolling pin, as round as possible, and spread with the tomato mixture. Arrange the finely chopped and washed wild herbs on top. Place thin onion rings on top, along with half olives, finely chopped bell peppers, and the halved tomatoes. Finally, sprinkle with grated cheese and bake the pizzas for 20 minutes at about 200°C in a preheated oven. The remaining two pieces of dough can be frozen or topped with other ingredients.