I’m so happy because my food somehow become more photogenic than before. It’s spring and everything became more colorfull. Vegetables and fruits always occupy a large part of my refrigerator, especially now when the strawberries are finally real, you can still find nice asparagus, baby lettuce … Well, this pizza contains no veggis which are in season right now – but it is still nice :)
I really love pizza, but not really the plain kind and especially not greasy ones like pizza with four kinds of cheese. I always eat vegetarian pizza. I also dscovered pizza with a dough that contains no yeast – these are becoming increasingly popular because they are light and crispy. Also, I love to freshen up a pizza with raw vegetables or a green salad. But I rarely bake it at home – and when I do, then it must be to my taste, light and fresh. I have this recipe for a nice, whole wheat dough pizza which has a healthier taste and composition. What you put on top is really your choice, and here is one version that I really like.
- 200g wholemeal flour
- 1 package dry yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 100 ml warm water
- + 1 tablespoon olive oil
- 100 ml chopped tomatoes in a tin
- one half of a larger zucchini
- 4 slices prosciutto
- 100 g mozzarella
- 5-6 black olives
- dried oregano (of course, fresh is better)
- fresh basil
- Mix all ingredients in a bowl and knead in a mixer or with your hands until you have a firm dough. Cover with a cloth and let rise until doubled (about 30-45 minutes). On a well floured surface knead the dough once again and roll it out to the thickness of 3-5 mm in the form you want. Transfer the dough to a tin lined with parchment paper and spread one tablespoon of olive oil on it. Cover with a cloth and let stand for 15 minutes, during which time preheat the oven to 220 ° C.
- Cut the zucchini into thin slices (about 2 mm), season with salt and after 10 min drain the excess fluid. Spread the tomatoes on the dough. Sprinkle with oregano. Arrange thinly sliced prosciutto, zucchini and olives. Bake for 10 minutes. Then sprinkle with chopped mozzarella and bake for another 5 minutes. Remove from the oven and sprinkle with fresh basil (instead of basil you can put arugula or some kind of lettuce).
- Bon appetit!