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🍕 Vegetable Sheet Pan Pizza

430 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt whole wheat flour
• 150 g spelt flour Type 1050 (+ 2 tbsp for processing)
• salt
• 0.5 cube fresh yeast
• 1 tbsp liquid honey
• 2 tbsp olive oil
• 2 spring onions
• 1 zucchini
• 1 red bell pepper
• 80 g black olives (pitted)
• 100 g corn kernels (can, drained weight)
• 150 g pureed tomatoes
• 1 tbsp tomato paste (à 20 g)
• pepper
• 150 g mozzarella (45 % fat in dry matter)
• 1 handful arugula (à 10 g)

Instructions

1. 1. Place the flour and a pinch of salt on a clean work surface.
2. 2. Press a small indentation into the center of the flour mixture.
3. 3. Dissolve the yeast in 250 milliliters of lukewarm water.
4. 4. Stir the honey into the yeast-water mixture.
5. 5. Pour the yeast mixture into the indentation in the flour.
6. 6. Work the liquid from the center outwards into the flour.
7. 7. Add the oil and mix everything into a smooth dough.
8. 8. If the dough seems too dry, add a little more water.
9. 9. Knead the dough vigorously by hand for 5 minutes.
10. 10. Knead the dough until it becomes elastic and pliable.
11. 11. Place the dough in a bowl.
12. 12. Cover the bowl with a clean kitchen towel.
13. 13. Let the dough rise in a warm place for 30 to 45 minutes.
14. 14. Wait until the volume of the dough has roughly doubled.
15. 15. Wash the spring onions, zucchini, and bell pepper.
16. 16. Clean the spring onions, zucchini, and bell pepper.
17. 17. Drain the olives and corn.
18. 18. Slice the spring onions into rings.
19. 19. Slice the olives into rings.
20. 20. Dice the zucchini into small cubes.
21. 21. Dice the bell pepper into small cubes.
22. 22. Mix the tomatoes with the tomato paste.
23. 23. Season the tomato sauce with salt and pepper.
24. 24. Dice the mozzarella into small cubes.
25. 25. Knead the dough briefly again.
26. 26. Roll the dough out thinly.
27. 27. Place the dough on a baking sheet lined with baking paper.
28. 28. Shape the dough into the desired form.
29. 29. Gently press the edges of the dough.
30. 30. Spread the tomato sauce over the dough.
31. 31. Distribute the vegetables on the pizza.
32. 32. Distribute the mozzarella on the pizza.
33. 33. Preheat the oven to 220 degrees Celsius conventional heat.
34. 34. Bake the pizza for about 20 minutes until golden brown.
35. 35. Pick the arugula from any thick stems.
36. 36. Wash the arugula.
37. 37. Shake the arugula dry.
38. 38. Sprinkle the arugula over the finished pizza.
39. 39. Cut the pizza into pieces.
40. 40. Serve the pizza hot.

Nutrition per serving

• kcal: 430
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 62 g