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🍕 Vegetable Ricotta Pizza

501 kcal · 30 min · 4 servings

Ingredients

• 1 cube yeast
• 1 pinch sugar
• 600 g flour (and some flour for the work surface)
• 100 ml olive oil (10 tbsp)
• salt
• 2 garlic cloves
• 400 g pizza tomatoes (can)
• pepper
• 20 g oregano (1 bunch)
• 200 g crème fraîche
• 250 g ricotta
• 2 zucchini
• 2 red onions

Instructions

1. 1. Stir the yeast into 300 milliliters of lukewarm water and a pinch of sugar.
2. 2. Add the flour, 6 tablespoons of olive oil, 2 teaspoons of salt, and the yeast mixture to a mixing bowl.
3. 3. Knead the dough with the beaters of a hand mixer until it is smooth and elastic.
4. 4. Cover the bowl and let the dough rise in a warm place for 45 minutes.
5. 5. Peel the garlic and press it.
6. 6. Mix the pizza tomatoes with the pressed garlic, 1 tablespoon of olive oil, salt, and pepper.
7. 7. Wash the oregano, shake it dry, and chop the leaves.
8. 8. Mix the sour cream with the ricotta and the chopped oregano.
9. 9. Wash the zucchini, cut it in half crosswise, and slice the halves lengthwise into thin strips.
10. 10. Heat the remaining oil in a frying pan.
11. 11. Sauté the zucchini strips over medium heat for about 2 minutes.
12. 12. Knead the dough on a floured work surface.
13. 13. Divide the dough into 4 equal portions.
14. 14. Roll each portion into a pizza base.
15. 15. Place the pizzas on two baking sheets lined with baking paper.
16. 16. Spread the tomato mixture over the pizzas.
17. 17. Distribute the sautéed zucchini strips over the pizzas.
18. 18. Peel the onions and slice them into strips.
19. 19. Top the pizzas with the onion strips.
20. 20. Distribute the ricotta cream mixture over the pizzas.
21. 21. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
22. 22. Bake the pizzas one after the other in the oven for 15 to 20 minutes.
23. 23. Halve the finished pizzas and serve them.

Nutrition per serving

• kcal: 501
• Protein: 16 g · Fett/Fat: 21 g · Carbs: 62 g