Pizza with Pumpkin and Olives
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 0.5 ½ cube yeast, fresh
- 2 teaspoons rock salt
- 600 g wheat flour type 550
- 50 ml olive oil
- 400 ml water
For covering:
- 400 ml tomatoes, chunky, from the can
- 150 g tomato (s)
- 1 small Hokkaido pumpkin (se), diced with skin
- 1 bell pepper (s), yellow
- 1 onion (s), red
- 150 g olives, black
- 100 g mushrooms
- 150 g cheese substitute, vean, rated
- 200 g meat substitute (vean chorizo), e.. available online
- 1 teaspoon pepper, colored, ground
- rock salt
- 3 stalks thyme
- 3 stalks oregano
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- Dissolve the yeast with the salt and a little water in a mixing bowl. Gradually add the water and the flour. Stir in the olive oil. Let the food processor run for about 10 minutes. The dough should be fluffy. Cover and let rise for 30 minutes.
- Knead the dough and roll it out on a baking sheet, let rise for another 20 minutes.
- In the meantime, wash, pluck and chop the herbs. Cut the chorizo into thin slices. Peel the onion and garlic and cut into thin rings. Clean the mushrooms and cut into slices. Halve the tomatoes. Wash the peppers and cut into strips. Halve the pumpkin, scrape out and also cut into strips.
- Now distribute the canned tomatoes on the dough. Add the vegetables and olives. Likewise the spices and herbs. Finally sprinkle the chorizo and grated cheese on top.
- Put in the hot oven for 20 minutes.
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