Light vegetable pizza
Ingredients
- Hortex Italian-style Vegetables for frying 1 package
- Wheat flour 500 g
- Warm water 200 ml
- Olive oil 4 tablespoons
- Salt 1/2 teaspoon
- Fresh yeast 30 g
- Warm milk 6 tablespoons
- Sugar 1 teaspoon
- Wheat flour 1 teaspoon
- Mozzarella cheese 1 ball
- Olives in brine 100 g
- Olive oil 4 tablespoons
- Tomato concentrate 4 tablespoons
- Dried oregano 1 tablespoon
- Dried basil 1 tablespoon
- Salt, pepper
- Feta cheese 200 g
- Olive oil 2 tablespoons
- Basil leaves
Preparation
Place the frozen vegetables for the topping in a bowl to defrost (keep the seasoning aside). Mix all the ingredients for the sauce together. In a separate bowl, combine the yeast, warm milk, sugar and flour, mix well and let it rise in a warm place for 10 minutes.
Sift the flour into a large mixing bowl, add salt, make a well in the centre and pour in the risen yeast mixture and approximately 200 ml of warm water. Mix vigorously and add more water if necessary; the dough should be soft and not too uniform. Cover with a cloth and let it rise in a warm place for another 10 minutes.
Then add the olive oil and knead for a few minutes until the dough absorbs the oil and becomes shiny and elastic. Sprinkle with flour, cover again with a cloth and leave to rest for another 30 minutes in a warm place (it should double in size).
Divide the dough into two parts and roll out into thin discs. Place one of the discs on a pizza stone (or on a baking tray lined with baking paper). Cover the remaining dough with a cloth or cling film to prevent it from drying out. Spread the sauce over the pizza base, sprinkle with half of the grated mozzarella cheese. Arrange half of the defrosted vegetables on top and scatter half of the olives. Drizzle with olive oil.
Bake in an oven preheated to 240ºC for about 10-12 minutes until the edges are golden brown.
You can decorate the pizza with basil and crumbled feta cheese. Sprinkle with a little freshly ground black pepper and drizzle with olive oil before serving.
