Pizza and Turkish flatbreads
A colorful vegetarian pizza topped with mushrooms, peppers, corn and olives on tomato sauce. With plenty of vegetables and melted mozzarella, it is a satisfying, lighter option without meat.
Stir the yeast into the lukewarm water and leave it to stand. Knead the flour, olive oil, salt and yeast mixture into an elastic dough, then leave it to prove until doubled in size.
Roll the dough into a thin round and place it on a baking pan. Mix the strained tomatoes with the thyme and spread over the base.
Scatter the mushrooms, peppers, corn and olives over the sauce, then sprinkle the grated mozzarella on top.
Bake on the bottom rack of an oven preheated to 250°C / 480°F until the base is crisp and the cheese has melted and browned. Slice and serve hot.
Important: Chop the vegetables finely so they cook quickly in the oven. This recipe contains gluten and dairy. Use only a small amount of watery vegetables, or sauté them first, to keep the dough from getting soggy. Serve hot.
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