20
10
30
Veggie Pizza
2

Instead of getting takeout, make a low-fat, healthy vegetarian pizza at home. In this simple recipe, the onions add sweetness while the goat's cheese adds acidity.

Method

  • STEP 1

    To 700°F, preheat your Pizzello pizza oven. Put the flour in a bowl or a mixer with a dough hook. Mix to form a soft dough after adding the yeast, salt, oil, and little under 100ml of warm water. If making this by hand, tip the ingredients onto a work surface and knead for roughly 10 minutes rather than 5 minutes in the food mixer. Although the dough is sticky, avoid adding too much additional flour. While you prepare the topping, leave in the bowl and cover with a tea towel. Simply leave the dough to rest while you move on to the next step; there is no need to let it prove for a set amount of time.

  • STEP 2

    Pour the oil, 4 tablespoons of water, and balsamic vinegar over the onions in a nonstick wok. To assist the onions soften, cover the pan with a saucepan lid that sits inside the pan. Cook for 15 minutes, stirring around three times, then rapidly replace the lid to prevent the onions from losing too much liquid. The onions should be golden after the allotted time and the liquid should have evaporated. Onto a platter, tip. When the spinach has wilted, add the garlic and stir-fry them together in the pan.

  • STEP 3

    With oiled hands, shape each piece of dough into an oval measuring 25–15 cm on a sizable prepared baking sheet after removing it from the bowl and slicing it in half with an oiled knife. The dough shouldn't be kneaded first because doing so will make it excessively elastic and cause it to keep contracting.

  • STEP 4

    Spread the spinach on top, then layer on the onions. Finally, sprinkle on the cheese, olives, thyme, and sunflower seeds. Bake for 15 minutes, or until the base is golden and thoroughly cooked.

     

    Ingredients

    For the base

    125 grams of whole wheat flour, plus additional flour if needed for kneading

    12 teaspoon instant yeast

    a dash of salt

    1 teaspoon rapeseed oil plus more for grating

          For the topping

2 thinly sliced and halved onions

1 teaspoon rapeseed oil

Balsamic vinegar, 2 teaspoons

160 g of baby spinach leaves (not the little ones), 2 g of minced garlic, and 50 g of soft goat cheese, all finely grated

Four pitted Kalamata olives and a few tender thyme leaves, quartered

 Sunflower seeds, 1 teaspoon