Zucchini Mushroom Pizza with Cheese Crust

1st dough: Put flour on the work surface and make a well, put sugar in the well. Dissolve the yeast in the lukewarm water and pour into the well. Now slowly stir the flour into the water and add the oil. Knead the dough vigorously for at least 6-8 minutes and then cover it and let it rest at about 24 ° for 90 minutes, knead vigorously once after 45 minutes.

Preheat the oven to 200 °.

3rd topping: Tomato sauce: Toast the tomato paste with a little finely chopped onion in a little butter. Season with sugar, salt and pepper and stir into a creamy sauce with a dash of water.

Clean the mushrooms and cut them into pieces (here you can vary the types according to your own taste, but you should include a few spicy ones). Fry the mushrooms in a little oil and then season with salt and pepper. Cut the zucchini into small pieces and fry them briefly and season well. Mix with the mushrooms and sour cream.

Cut part of the cheese into smaller cubes and the rest into strips.

Divide the dough into four portions and roll them out each about 5 mm thick on a well floured (!!!!) surface. Immediately place the dough on parchment paper or a baking mat, if the topping can no longer be transported. Spread the cheese cubes (mountain cheese) on the edge of the dough sheets and then fold the dough inwards over the cheese (see pictures). Brush the middle with the tomato sauce and then spread the zucchini and mushroom filling on top.

Cover the filling with the cheese strips.

Bake the pizzas in the oven at 200 ° for approx. 20 - 25 minutes until golden brown.

Variation two: Work the tomato sauce into the dough! I. E. the tomato paste is kneaded into the dough, a little more flour is used. The dough is seasoned with pepper, salt and Espelette pepper, herbs are added according to taste. The mountain cheese is replaced by feta.

Garnish the pizzas with rocket or parsley just before serving and sprinkle a few dashes of chili sauce over them. Finished.