Colorful vegetarian pizza where tomato-sauced dough is topped with mushrooms, peppers, corn, and olives. With its abundance of vegetables and melted mozzarella, it offers a hearty and light option without meat.
Add the yeast to lukewarm water and let it sit. Knead the flour, olive oil, salt and yeast mixture into an elastic dough, then let it rise until doubled in size.
Roll out the dough thinly into a round and place on a baking tray. Mix the strained tomatoes with oregano and spread over the base.
Scatter mushrooms, peppers, corn and olives over the sauce, then sprinkle grated mozzarella on top.
Bake on the lower shelf of an oven preheated to 250°C (480°F) until the bottom of the dough is crisp and the cheese has melted and browned. Slice and serve hot.
Important: Chopping the vegetables finely lets them cook quickly in the oven. Contains gluten and dairy. Using less watery vegetables, or pre-sautéing them, keeps the dough from getting soggy. Served hot.
Placing the vegetables under the cheese keeps them from drying out and lets them soften in the oven. Adding fresh basil or olive oil on top right out of the oven enriches the aroma.
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