Vegetable pizza with gorgonzola and feta

Name: Vegetable pizza with gorgonzola and feta
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 7-10 Tbsp - 1 large onion; 7-10 Tbsp - 2 cloves of garlic; 7-10 Tbsp - 2 peppers (e.g. yellow and red); 7-10 Tbsp - 1 medium zucchini; 7-10 Tbsp - 1 tin (425 ml) of artichoke hearts; 7-10 Tbsp - 3 tablespoons of olive oil; 7-10 Tbsp - Salt; 7-10 Tbsp - Pepper; 7-10 Tbsp - Sugar; 7-10 Tbsp - 125 g whipped cream; 7-10 Tbsp - 75-100 g Gorgonzola; 7-10 Tbsp - 200 g Feta; 7-10 Tbsp - 1⁄4 Pizza dough; 7-10 Tbsp - Flour; 7-10 Tbsp - 200-300 g strained tomatoes with herbs (tin); 7-10 Tbsp - 3 tablespoons pine nuts; - baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

7-10 Tbsp - 1 large onion
7-10 Tbsp - 2 cloves of garlic
7-10 Tbsp - 2 peppers (e.g. yellow and red)
7-10 Tbsp - 1 medium zucchini
7-10 Tbsp - 1 tin (425 ml) of artichoke hearts
7-10 Tbsp - 3 tablespoons of olive oil
7-10 Tbsp - Salt
7-10 Tbsp - Pepper
7-10 Tbsp - Sugar
7-10 Tbsp - 125 g whipped cream
7-10 Tbsp - 75-100 g Gorgonzola
7-10 Tbsp - 200 g Feta
7-10 Tbsp - 1⁄4 Pizza dough
7-10 Tbsp - Flour
7-10 Tbsp - 200-300 g strained tomatoes with herbs (tin)
7-10 Tbsp - 3 tablespoons pine nuts
- baking paper

Directions

1
BASIC RECIPE PIZZA DOUGH FOR 6-8 PEOPLE.
2
Mix 1 cube (42 g) fresh yeast and 1 tablespoon sugar until the yeast is liquid. Put 1 kg flour, 1 teaspoon salt and 6 tablespoons olive oil in a very large bowl. Add yeast and about 550 ml lukewarm water.
3
Knead with the dough hooks of the hand mixer to a smooth dough. Cover in a warm place for at least 45 minutes.
4
until the volume has increased. Quarter the dough.
5
Peel onion and garlic. Cut or slice the onion into fine rings, chop the garlic. Clean and wash the peppers and zucchini. Cut the bell peppers into strips. Halve zucchini lengthwise and cut into slices.
6
Drain the artichokes and quarter them. Heat the oil in a large pan. Brown all the vegetables in it. Season with salt, pepper and 1 pinch of sugar. Leave to cool.
7
Heat the cream. Crumble the gorgonzola and melt in it. Season with pepper. Crumble feta coarsely.
8
Roll out the dough rectangularly (approx. 35 x 40 cm) on a piece of baking paper dusted with flour. Spread with the strained tomatoes. Spread the vegetable mixture on top. Sprinkle with feta and pine nuts.
9
Drizzle gorgonzola cream over it. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 15-20 minutes.