Everybody loves pizza! Why not create a nutritious one with lots of awesome vegetables?
| Difficulty | easy |
| Preparation time | 50 minutes (+15 minutes for the sauce) |
| Ingredients (2 pizzas) | some spicy pizza sauce 500g wholemeal spelt flour 300ml warm water 25ml olive oil 1 yeast cube some salt a pinch of sugar 1 aubergine half red kuri squash (Hokkaido) 120g champignons 120g smoked tofu 200g cocktail tomatoes some baby spinach some rocket some olives (if you like) |
Like every normal person, I also love pizza. Pizza is one of our all-time favourite meals – especially if we’re too lazy for cooking. Okay, this one still takes some time – but it’s worth it!
Preparation
Add flour to a bowl. Mix warm water, olive oil, sugar and salt in another bowl. Add yeast cube and wait until it dissolved completely.
Mix flour and liquid – knead dough for 5 minutes. Cover bowl with a towel and leave to stand for 25 to 35 minutes depending on your room’s temperature.
In the meantime, prepare vegetables. Dice smoked tofu, cut tomatoes in half, cut champignons and aubergine into slices; quarter aubergine slices. Cut pumpkin in half, hollow out and dice it. Wash baby spinach and rocket. Pour off and wash olives, cut them in half.
Preheat oven to 250 °C.
Roll out dough on baking paper and spread the sauce on it, leave out some edge. Add vegetables as you like.
Put pizza in oven for approximately 15 minutes. Add baby spinach and rocket 3 minutes before the pizza is finished.
Tastes best when served fresh. Use the oven for reheating – only use a microwave if you’re really into eating wibbly-wobbly stuff. 🙂
Nutrition information (per pizza, including sauce)
| Calories | 1305 kcal |
| Fat | 54g |
| Carbohydrate | 225g |
| Protein | 56g |
[…] This sauce is also the basis of my vegan vegetables pizza recipe: […]