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Pizza “Garden Medley”

Baking
3 – 4 portions
Pizza “Garden Medley” Save on Pinterest (opens in a new tab)

Ingredient list

  • TischleinDeckDich® 10 tbsp (approx. 100 g)
  • water or vegetable stock 300ml
  • vegetarian spread (e.g. tomato, bell pepper) 2 – 3 tsp
  • whole spelt flour 7 – 8 tbsp
  • herb salt
  • fat for greasing the baking dish (e.g. coconut fat)

Topping

  • pizza tomatoes (chopped or as sauce) 300g
  • coconut fat 1tsp
  • small red onion 1
  • garlic clove 1
  • zucchini ½
  • pack of button mushrooms 1
  • red bell pepper 1
  • grated (vegan) cheese 100g

Preparation

TischleinDeckDich® – pour approx. 300 ml of water or vegetable stock over it, add salt, stir, leave to swell for 5 minutes, covered, and allow to cool. Then stir in the flour and spread and season with herbal salt. Preheat the oven to 200 °C.

Spread the dough in a greased springform tin (Ø 26 cm) with a large spoon and prick it several times with a fork. Pre-bake the dough for 10 minutes at 200 °C (fan 180 °C) in the preheated oven. In the meantime, clean the onions, garlic, courgettes, mushrooms and peppers, cut them into small pieces and sauté in the fat. Season the vegetables with herbal salt. Then spread the pizza tomatoes over the pre-baked base and distribute the vegetables on top. Finally, spread the cheese over the pizza. Finish baking in the preheated oven for approx. 15 – 20 minutes.

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