Vegetable pizza

Ingredients

• 300 g whole wheat flour, for the dough
• 7 g active dry yeast (or 20 g fresh yeast), for the dough
• 1 glass lukewarm water (200 ml), for the dough
• 1 teaspoon salt, for the dough
• 2 tablespoons olive oil, for the dough
• 500 g ripe tomatoes, for the tomato sauce
• 1 garlic clove, for the tomato sauce
• 1 tablespoon olive oil, for the tomato sauce
• A pinch of sugar, for the tomato sauce
• ½ onion
• ½ green bell pepper
• ½ red bell pepper
• 100 g broccoli
• 4 white mushrooms
• A few black olives
• Oregano
• Black pepper
• Olive oil
• Salt

Missing an ingredient?

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• What to use instead of green bell pepper
• What to use instead of tomatoes

Instructions

1. For the dough, make a well in the flour and put the yeast dissolved in the lukewarm water, the salt and the oil in the center. Mix first with your fingers and then with your hands, until everything comes together and the dough is light.
2. Put it in an oiled bowl, cover it with a damp towel and leave it near a gentle heat source (for example the preheated oven, turned off) until it doubles in size, about an hour.
3. For the tomato sauce, peel the tomatoes, cut them in half, remove the seeds and chop them very finely (or pass them through a food mill).
4. Heat the oil over low heat in a skillet, peel the garlic and brown it whole. Add the tomato, a little salt and the sugar, which takes away the acidity.
5. Raise the heat until it starts to boil, cover, lower the heat and cook for 20-30 minutes, stirring now and then. Adjust the salt and remove the garlic. This is your homemade tomato sauce.
6. Cut the vegetables into thin strips or slices.
7. Roll out the dough on a floured surface with a rolling pin, round or square, thin if you like it crisp or thick if you like it fluffy.
8. Brush it very lightly with oil, prick it with a fork and cover it with the tomato sauce. Scatter the vegetables over it and sprinkle with oregano, a drizzle of oil, salt and pepper. Decorate with the olives.
9. Bake at 200°C (400°F) in the preheated oven for 15-20 minutes, until it starts to brown and the crust is done.

Nutrition facts

Approximate, per serving (about 303 g). Calculated with data from USDA FoodData Central.