Summary

Ingredients

For the dough:

• 150 g spelled flour type 1050 or wholemeal spelled flour
• 100 g spelled flour type 630
• 1 cube fresh yeast
• 1 teaspoon, leveled sea salt
• 1 pinch (s) raw cane sugar
• 4 tablespoon olive oil
• 125 ml water, lukewarm
• 1 teaspoon, sprinkled thyme, dried
• 1 teaspoon herbs from Provence

For covering:

• tomato paste or tomato paste
• 1 teaspoon, leveled oregano
• 1 small onion (s)
• 80 g cheese, vean, 3 - 4 slices
• 1 large sweet potato (s)
• 2 handfuls wild herbs, e.g., nettle, wild garlic, ground elder, dandelion and celandine
• 8 tomato (s) (party tomatoes)
• 2 spring onion (s)
• salt and pepper

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Instructions

1. Put the flour in a bowl. Crumble the yeast in lukewarm water and mix, then mix into the flour and gradually mix in the salt and sugar. At the same time, knead the thyme and the herbs of Provence as well as the olive oil into the dough. Knead the dough for about 5 - 10 minutes, then cover with a cloth and let rise for 30 minutes.
2. During this time, the topping for the pizza can be finished. Peel the onion and slice it thinly with a cucumber slicer. Also peel the sweet potato and slice with the cucumber slicer. Wash the wild herbs and chop them with a knife. Halve the party tomatoes. Cut the spring onions into small pieces.
3. After rising, knead the dough again and shape it on a baking sheet lined with baking paper, pressing a small edge if necessary.
4. Season the tomato paste with salt, pepper and oregano and brush the dough with it. Place the sweet potatoes on top, then the onion slices and now the herbs on the pizza. Drape the party tomatoes and spring onions on top. Cut the vegan cheese into thin strips and lay them over the wild herbs like a grid.
5. Slide the tray onto the middle rail of the preheated oven and bake for approx. 20 minutes at 200 ° C (convection: 180 ° C, gas: level 3).
6. When the pizza is ready, let it cool a little, divide it up and serve.