Farmer`s Market Veggie Pizza

Farmer`s Market Veggie Pizza Farmer`s Market Veggie Pizza

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)



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!


  1. 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.
  2. Leave the first batter covered at a place with room-temperature and let the yeast rise for 15 minutes.
  3. 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.
  4. Wash the salt away and fry the egg plants in a pan with some olive oil for a couple of minutes.
  5. 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.
  6. Preheat the oven to 220 °C (428 °F).
  7. Cut the rest of the veggies, put them in a bowl and mix with olive oil, salt and 1 chopped garlic clove.
  8. Grease a baking tray with olive oil and thinly roll out the dough on a floured surface. Place the dough on the baking tin.
  9. Evenly spread tomatoes, veggies and top the pizza with thinly sliced raw candy cane beetroot.
  10. Bake the pizza in the oven for 15-20 minutes.

Veggie Pizza