A visit to the local farmer`s market is always a feast for the senses! I love to soak up the vibrant atmosphere, the smell of fresh fruits & vegetables. In my German hometown, the weekly farmers market is a bustling event that takes place in the beautiful atmosphere of a thousand year old cathedral. I enjoy talking to the local farmers and it is always a little adventure to discover the colourful richness of fruits & greens! Inspired by all the fresh produce, I made a thin crust veggie pizza! Without cheese, but lots of healthy vegetables, it is a light & healthy summer meal! I hope you love it as much as I do – and soon pay a visit to your local farmer`s market ;)
(for 4 persons, 2 pizzas)
- 300g organic flour (2 1/3 cups)
- 1/2 fresh yeast cube (20g)
- Pinch of sugar
- 150-200 ml water (3/4 cup)
- Canned tomatoes
- 1 zucchini
- 1 bellpepper
- 1 egg plant
- 1 red onion
- 1 garlic clove
- Salt & pepper
- Some olive oil
- 1 raw beetroot (candy cane)
SUPPORT YOU LOCAL FARMERS!
CANDY CANE BEETROOT: This cool veggie was named after it`s candy-like pink appearence. The patterned beetroot is an eye-catcher on any salad or pizza – and makes eating veggies just more fun!
BLACK BEAUTY EGGPLANT: This huge round, dark vegetable is certainly a beauty. The taste is the same as a regular aubergine, but brings welcoming variety to your greens routine!
- Start by preparing the yeast dough. Fill the flour in a medium size bowl and form a whole in the middle. Crumble the fresh yeast into the whole. Add some water, a pinch of sugar and use a fork to stir with some flour from the sides to a first batter.
- Leave the first batter covered at a place with room-temperature and let the yeast rise for 15 minutes.
- In the meantime, prepare the veggies. Cut the egg plant into slices. As a Tip: Sprinkle some salt on the flesh and leave for 2-3 minutes to take away bitter flavours.
- Wash the salt away and fry the egg plants in a pan with some olive oil for a couple of minutes.
- Continue preparing the dough. Mix the first batter with the flour, the rest of the water and some salt – and knead to a soft dough! Leave covered again for at least 1 hour.
- Preheat the oven to 220 °C (428 °F).
- Cut the rest of the veggies, put them in a bowl and mix with olive oil, salt and 1 chopped garlic clove.
- Grease a baking tray with olive oil and thinly roll out the dough on a floured surface. Place the dough on the baking tin.
- Evenly spread tomatoes, veggies and top the pizza with thinly sliced raw candy cane beetroot.
- Bake the pizza in the oven for 15-20 minutes.