Lenten Pizza

Dough: We start by dissolving the yeast in about 100 ml of warm water, adding a pinch of sugar. This step is essential to activate the yeast and achieve a fluffy dough. After mixing the yeast with the water and sugar, we add about two tablespoons of flour and mix well until we obtain a homogeneous composition. We cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for about 10 minutes, until it becomes frothy.

Once the dough has risen, we prepare the rest of the ingredients. In a larger bowl, we put 500 g of flour, making a well in the center. Here we add the remaining ingredients: 200 ml of warm water, a teaspoon of salt, and 50 ml of olive oil. We pour the risen dough into the center of the flour and start gradually incorporating the flour into the mixture, using a spatula or our hands. We knead the dough for about 10 minutes until it becomes elastic and easily pulls away from our hands. After obtaining a homogeneous dough, we cover it with a towel and let it rise in a warm place for about 1 hour or until it doubles in volume.

In the meantime, we take care of the vegetables. We cut the zucchini, peppers, onion, and mushrooms into rounds or thin strips, depending on our preferences. It is important that the vegetables are cut evenly to bake evenly. After the vegetables are prepared, we take the baking tray and grease it with a little olive oil to prevent the dough from sticking.

Once the dough has risen, we roll it out directly in the greased tray, making sure to cover the entire surface evenly. We spread a generous layer of tomato sauce over the dough, which will add a delicious flavor. Then, we place the sliced vegetables, olives, and corn, distributing them evenly to achieve a colorful and appetizing pizza. We drizzle everything with a bit of olive oil and season with thyme and basil, which will add extra flavor.

After we finish preparing, we preheat the oven to 180 degrees Celsius and place the pizza tray inside. We bake for about 45 minutes, or until the dough is golden and crispy, and the vegetables are tender. Once the pizza is ready, we take it out of the oven and let it cool slightly before slicing it. We serve it warm, enjoying the combination of flavors and textures.

 Ingredients: Dough: 470g flour, 350ml water, 1/2 cube yeast, 2 teaspoons oil, 1 teaspoon salt. For topping: 200g olives, sliced, 350g mushrooms, 1 red bell pepper, 1 onion, 1 tomato, 1/2 green bell pepper, 1 can of corn, ketchup or tomato sauce, oil, thyme, basil.

 Tags:  onion tomatoes pepper flour oil mushrooms olives pizza lactose-free recipes vegetarian recipes