Pizza verdure

Name: pizza verdure
Total time: 30 min
Yield: 0
Ingredients: 1 bag dried yeast; 500 gram flour; flour; 2 tablespoon olive oil; 2 clove garlic for the pizza sauce; 4 tablespoon olive oil for the pizza sauce; 750 gram tomato for the pizza sauce; 1 tablespoon fresh oregano for the pizza sauce; 0.5 tablespoon dried Italian herbs for the pizza sauce; 100 gram fresh spinach for the garnish; 150 gram artichoke hearts for the garnish; 150 gram corn grain for the garnish; 200 gram Brie for the garnish; chili oil for the garnish; 0.5 bunch fresh coriander for the garnish

Ingredients

Directions

Stir the yeast into a bowl through 200-250 ml of lukewarm water. Leave for 5 minutes and stir until smooth.
Put the flour into a bowl with 1 teaspoon of salt and press a well into it. Pour in the yeast, add the olive oil and mix everything together.
Knead on a floured worktop in 5-10 minutes to form a smooth and elastic dough. Put the dough ball back into the bowl, cover with cling film or a damp tea towel and let the dough rise for 30-40 minutes in a warm place until the volume has doubled.
Now make the tomato sauce. Fry the garlic in the olive oil. Add the tomatoes and oregano or Italian herbs and smother with the lid on the pan until a thick sauce. Puree the sauce and season with salt and pepper.
Knead the dough again and roll it out very thin on a flour-sprinkled worktop. Place the dough on the baking sheet and brush it with tomato sauce.
Divide the spinach leaves, slices of artichoke, corn granules and slices of brie.
Sprinkle with some chili oil and fry in a hot oven for about 15 minutes until crispy. Remove from the oven and sprinkle with coriander leaves.