Pizza Verdure

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Crumble the yeast in 1/4 lukewarm water and dissolve with 1 teaspoon sugar while stirring. Put the flour and 1 teaspoon salt in a bowl. Add yeast water and 2 tbsp. olive oil. Knead first with the dough hooks of the hand mixer, then with lightly floured hands for 5-10 minutes. Dust the dough with flour, cover and leave to rise in a warm place for about 45 minutes until the volume has doubled

2. 2

   On a floured work surface knead the dough with your hands for another 10 minutes. Whisk the dough on the work surface from time to time to allow the air to escape. Divide the dough into eighths and form into balls. Let it rise again for about 30 minutes.

3. 3

   In the meantime, mix the ricotta with the pesto and season with salt and pepper. Wash and clean the zucchini and cut them lengthwise into thin strips with a peeler. Sprinkle the zucchini with salt and 1 pinch of sugar, mix and put aside. Wash the rosemary, shake dry. Pluck the needles and chop. Dice mozzarella

4. 4

   Roll out each ball of dough oval (approx. 20 cm long). At the same time roll a little thinner in the middle and form a slightly higher rim. Spread on two baking trays lined with baking paper. Spread the pizzas with the ricotta cream. Spread the zucchini on top. Sprinkle with pine nuts and rosemary and spread cheese on top. Sprinkle with 4 tablespoons of olive oil. Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas mark 5) one after the other for 15-20 minutes. Sprinkle with lemon peel and serve immediately

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
540 kcal

CARBS
47 g

FATS
30 g

PROTEINS
20 g