For the dough:
1 cup hot water
8 g dry yeast
1 tsp sugar
2 1/2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
For the topping:
230 g Condito Pizza Sauce
1 small zucchini
1 small Florina pepper
1 onion
3 cherry tomatoes
1/3 tsp oregano
1/4 tsp salt (optional)
10-15 basil leaves (optional)
2 tbsp olive oil
In a large bowl, add the water, yeast and sugar and mix. Allow the yeast to rest for 10 minutes.
Wash the vegetables and thinly slice the zucchini, bell pepper, onion and cherry tomatoes and set aside.
Once the yeast mixture has bubbled up, add the olive oil, salt and flour. Mix with your hands and knead, adding a little flour if necessary. Set aside for 5 minutes. Preheat the oven to 230°C. Grease a large baking tray. Place the dough on the baking tray and roll it out with your hands, making sure it is as even in thickness as possible.
Spread Condito Pizza Sauce over the entire surface of the dough, leaving the edges empty. Spread out the vegetables over the sauce and bake in the oven for about 15 minutes. After removing from the oven, sprinkle with oregano, olive oil and optionally a little salt or fresh basil once the pizza has cooled.
For the dough:
1 cup hot water
8 g dry yeast
1 tsp sugar
2 1/2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
For the topping:
230 g Condito Pizza Sauce
1 small zucchini
1 small Florina pepper
1 onion
3 cherry tomatoes
1/3 tsp oregano
1/4 tsp salt (optional)
10-15 basil leaves (optional)
2 tbsp olive oil
In a large bowl, add the water, yeast and sugar and mix. Allow the yeast to rest for 10 minutes.
Wash the vegetables and thinly slice the zucchini, bell pepper, onion and cherry tomatoes and set aside.
Once the yeast mixture has bubbled up, add the olive oil, salt and flour. Mix with your hands and knead, adding a little flour if necessary. Set aside for 5 minutes. Preheat the oven to 230°C. Grease a large baking tray. Place the dough on the baking tray and roll it out with your hands, making sure it is as even in thickness as possible.
Spread Condito Pizza Sauce over the entire surface of the dough, leaving the edges empty. Spread out the vegetables over the sauce and bake in the oven for about 15 minutes. After removing from the oven, sprinkle with oregano, olive oil and optionally a little salt or fresh basil once the pizza has cooled.
Read Less
For the dough:
1 cup hot water
8 g dry yeast
1 tsp sugar
2 1/2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
For the topping:
230 g Condito Pizza Sauce
1 small zucchini
1 small Florina pepper
1 onion
3 cherry tomatoes
1/3 tsp oregano
1/4 tsp salt (optional)
10-15 basil leaves (optional)
2 tbsp olive oil
In a large bowl, add the water, yeast and sugar and mix. Allow the yeast to rest for 10 minutes.
Wash the vegetables and thinly slice the zucchini, bell pepper, onion and cherry tomatoes and set aside.
Once the yeast mixture has bubbled up, add the olive oil, salt and flour. Mix with your hands and knead, adding a little flour if necessary. Set aside for 5 minutes. Preheat the oven to 230°C. Grease a large baking tray. Place the dough on the baking tray and roll it out with your hands, making sure it is as even in thickness as possible.
Spread Condito Pizza Sauce over the entire surface of the dough, leaving the edges empty. Spread out the vegetables over the sauce and bake in the oven for about 15 minutes. After removing from the oven, sprinkle with oregano, olive oil and optionally a little salt or fresh basil once the pizza has cooled.
Read Less
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