Pizza dough:
200g spelt flour
400g wheat flour
15 g fresh yeast
160ml warm water
1 teaspoon sugar
pinch of salt
2 - 3 tablespoons olive oil
Pizza topping:
½ carrots
1/2 red onion
1 beetroot (marinade: 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon sugar, black pepper)
1/3 zucchini
1/2 small bell pepper
Instructions:
Sprinkle the yeast into a bowl and dissolve in warm water with sugar. Mix and leave to froth.
Sift the measured flours into a mixing bowl. Add leaven, olive oil and a pinch of salt. Knead the dough until it’s smooth and firm, and is no longer sticky. Shape dough into a ball and cover it with a kitchen towel (10-15 minutes).
Peel the carrot, zucchini and beetroot. Mix all the marinade ingredients in a bowl. Cut the beetroot into thin slices and pour the marinade over it. Cover and leave in the fridge for about 1 hour.
Cut the carrot into thin slices using vegetable peeler. Slice zucchini and onion.
Stretch pizza dough with your fingers on an oiled baking tray or baking sheet. Spread tomato sauce on top, and cover with marinated beetroot and other veggies.
Preheat the oven on convention mode at 220 degrees C (250 degrees C - pizza mode, if available). Put pizza in the oven for 10-12 minutes.
