Pizza Primavera

Name: Pizza Primavera
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 500 g Flour; 125 ml Milk; 1 cube (42 g) Yeast; 100 g Gouda cheese; 1 can(s) (212 ml) Vegetable corn; 200 g Mushrooms; 2 red peppers; 1 collar Spring onions; 2 Courgette; 100 g Butter or margarine; 1 egg (size M); 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 1 package (500 ml) strained tomatoes; 7-10 Tbsp Pepper; 2 TEASPOONS tr. Italian herbs; 2 TABLESPOONS Olive oil; 150 g thinly sliced baguette salami; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

500 g Flour
125 ml Milk
1 cube (42 g) Yeast
100 g Gouda cheese
1 can(s) (212 ml) Vegetable corn
200 g Mushrooms
2 red peppers
1 collar Spring onions
2 Courgette
100 g Butter or margarine
1 egg (size M)
7-10 Tbsp Salt
1 Onion
1 Garlic clove
1 package (500 ml) strained tomatoes
7-10 Tbsp Pepper
2 TEASPOONS tr. Italian herbs
2 TABLESPOONS Olive oil
150 g thinly sliced baguette salami
7-10 Tbsp Fat and flour

Directions

1
Pour the flour into a bowl and press a depression into it. Warm up the milk. Dissolve yeast in the milk. Pour yeast milk into the hollow and sprinkle some flour from the rim over it. Cover and leave to rise in a warm place for about 15 minutes. In the meantime grate the cheese. Drain the corn. Clean, clean and halve the mushrooms.
2
Quarter peppers, remove seeds, wash and cut into bite-sized pieces. Clean and wash spring onions and cut them diagonally into pieces. Clean, wash and slice the zucchini diagonally. Cover and put aside. Melt the fat. Add fat, egg and 1 teaspoon of salt to the pre-dough and knead to a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime peel onion and garlic. Chop the onion finely. Press the garlic through a garlic press. Mix the strained tomatoes, onion, garlic and herbs. Season with salt, pepper and sugar. Heat the oil in a large pan. First sear the peppers and mushrooms for 5 minutes, remove them. Add zucchini to the frying fat and fry on both sides for 2 minutes, remove.
3
In the meantime peel onion and garlic. Chop the onion finely. Press the garlic through a garlic press. Mix the strained tomatoes, onion, garlic and herbs. Season with salt, pepper and sugar. Heat the oil in a large pan. First sear the peppers and mushrooms for 5 minutes, remove them. Add zucchini to the frying fat and fry on both sides for 2 minutes, remove. Sauté spring onions briefly in the hot frying fat until translucent. Knead the dough again and roll out to a rectangle (32 x 39 cm). Put the dough on a greased and floured frying pan and spread the tomato mixture evenly. Spread mushrooms, peppers, zucchini, corn and salami evenly on top. Spread the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. 10 minutes before the end of the baking time, spread spring onions on the pizza. Remove the pizza from the oven, cut into 12 pieces and serve immediately
4
Sauté spring onions briefly in the hot frying fat until translucent. Knead the dough again and roll out to a rectangle (32 x 39 cm). Put the dough on a greased and floured frying pan and spread the tomato mixture evenly. Spread mushrooms, peppers, zucchini, corn and salami evenly on top. Spread the cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. 10 minutes before the end of the baking time, spread spring onions on the pizza. Remove the pizza from the oven, cut into 12 pieces and serve immediately