Ingredients for about 8 pieces:
For the yeast dough:
400 g flour
½ tsp salt
1 packet of dry yeast
225 ml lukewarm water
1 tablespoon olive oil
For the topping:
250 g leaf spinach (frozen)
200 g broccoli
salt
1 onion
2 tablespoons olive oil
pizza seasoning
1 can of chunky tomatoes (425 ml)
2 tsp. tomato paste
pepper
150 g mushrooms
2 slices of pineapple (fresh or canned)
4 tomatoes
2 bell peppers
100 g canned corn kernels
200 g mozzarella
Preparation:
1. Mix flour with salt and yeast. Add water and olive oil and mix everything with the dough hook of the hand mixer to a smooth dough. Cover and let rise in a warm place for about 30 minutes.
2. Defrost spinach leaves and drain well. Clean broccoli, divide into florets and cook in salted water for about 5 minutes. Drain and rinse with cold water. Peel and dice onion. Heat olive oil in a pot. Sauté onion in it, sprinkle 1-2 tsp pizza seasoning over it. Add chopped tomatoes and boil down until thick. Stir in tomato paste and season with salt and pepper. Allow sauce to cool.
3. Clean mushrooms and cut into slices. Cut pineapple into pieces and cut tomatoes into slices. Quarter, clean, rinse and cut peppers into strips. Roll out the yeast dough on a piece of baking paper. With the paper, lift onto a baking sheet and press the dough evenly into the corners. Spread with tomato sauce
and sprinkle with pizza seasoning. Mix the dough with the prepared ingredients
(mushrooms, pineapple, spinach, tomatoes, peppers, corn, broccoli). Sprinkle again with some pizza seasoning.
5. Slice mozzarella and place on top of the vegetables. Bake in a preheated
oven at 200° C (gas: level 3) on the middle shelf for about 15-20 minutes.
Preparation time approx. 1 hour + waiting time
Nutritional values per piece approx.:
Calories: 349
Joule: 1461
Protein: 14,1 g
Fat: 10,5 g
Carbohydrates: 48 g
(FoodCentrale by ddp images)
