Vegetable pizza from the tray

Name: Vegetable pizza from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Flour; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 1/2 cube (21 g) fresh yeast; 3 TSP Olive oil; 1 medium onion; 1 Garlic clove; 1-2 TEASPOONS Curry Powder; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Pepper; 300 g Broccoli; 350 g small mushrooms; 2 red peppers (about 200 g each); 1 package (125 g) Mozzarella Light Cheese; 1/2 bunch Parsley; 5 Stem(s) Thyme; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Flour
7-10 Tbsp Sugar
7-10 Tbsp Salt
1/2 cube (21 g) fresh yeast
3 TSP Olive oil
1 medium onion
1 Garlic clove
1-2 TEASPOONS Curry Powder
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Pepper
300 g Broccoli
350 g small mushrooms
2 red peppers (about 200 g each)
1 package (125 g) Mozzarella Light Cheese
1/2 bunch Parsley
5 Stem(s) Thyme
7-10 Tbsp Fat and flour

Directions

1
Mix flour, sugar and 1/2 teaspoon salt in a mixing bowl. Dissolve yeast in 250 ml warm water. Add the yeast mixture and 1 teaspoon of oil to the flour and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes. Meanwhile peel and finely dice the onion and garlic. Heat 1 teaspoon of oil in a pan, add onion and garlic, dust with curry and sauté.
2
Deglaze with tomatoes, bring to the boil and let it boil down for about 10 minutes, chopping the tomatoes. Season to taste with salt, pepper and 1 pinch of sugar and let the sauce cool down a bit. Clean and wash the broccoli and cut the florets from the stems. Blanch the broccoli in boiling salted water for about 3 minutes. Drain and let drain. Clean, wash and halve the mushrooms. Clean, wash and cut the peppers into pieces. Heat 1 teaspoon of oil in a frying pan and fry the mushrooms until golden brown. Drain the mozzarella and cut into slices. Wash parsley and thyme, dab dry and chop finely. Knead the yeast dough on a floured work surface, adding the herbs.
3
Clean, wash and halve the mushrooms. Clean, wash and cut the peppers into pieces. Heat 1 teaspoon of oil in a frying pan and fry the mushrooms until golden brown. Drain the mozzarella and cut into slices. Wash parsley and thyme, dab dry and chop finely. Knead the yeast dough on a floured work surface, adding the herbs. Grease a baking tray (approx. 30 x 35 cm), dust with flour and roll out the yeast dough on top. Spread tomato sauce on it and cover with the vegetables. Add the mozzarella cheese. Place the tray on a grid and bake on the lower level in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out and serve immediately
4
Grease a baking tray (approx. 30 x 35 cm), dust with flour and roll out the yeast dough on top. Spread tomato sauce on it and cover with the vegetables. Add the mozzarella cheese. Place the tray on a grid and bake on the lower level in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out and serve immediately
5
Waiting time approx. 20 minutes