Sunny Vegetarian Pizza with Yellow Tomatoes and Bell Pepper

Dough

1. Make a yeast pizza dough from 2 cups of flour (260 g). I have given the pizza dough recipe many times. This dough turns out reliably and gives a tasty pizza of any thickness and softness, from a crisp, chip-like crust to a thick, soft, pie-like one.

   

2. Once the dough has risen, knead it briefly and stretch it into a round 5-7 mm thick. Lay the dough in the pan, after lightly greasing the pan with olive oil.

   

   Be sure to prick the dough with a fork in several places. If you want a thin, dry crust, as many people like, you can add the toppings right away. If you cover the dough with a towel and let it stand for up to 30 mins, it will rise again and the pizza will sit on soft, airy bread that practically melts in your mouth.

Yellow tomato sauce and toppings

1. While the dough rests, make the sauce for brushing the pizza and prepare the toppings.

2. Pickle the onion: slice it into very thin strips and cover with 1 tbsp of wine vinegar for at least 30 mins.

3. Make the sauce. Set one yellow tomato aside for the topping, scald the other tomatoes with boiling water, peel them and remove the seeds.

   

   Cut the peeled yellow tomatoes into pieces and put them in a chopper or blender. Add a peeled garlic clove, half of a seeded pepper and 2-3 basil leaves. Blend everything to a puree.

   

   Pour 1 tbsp of olive oil into a frying pan. Heat the oil, add the vegetable puree and salt to taste. Simmer under a lid over low heat for 5 mins, then remove the lid, turn up the heat and cook the sauce until thick, so that it barely spreads.

   

4. Roast the pepper: seed the other half of the bell pepper and roast it in the oven or microwave until the outer skin can be separated. Let it cool, peel off the skin and cut the roasted flesh into long, narrow strips. By the way, you get a good result roasting the pepper over a gas flame: the outer skin chars and scrapes off easily with a knife.

   

5. Prepare pitted green olives, which can be stuffed, for example with anchovies or shrimp: cut them in half lengthwise, or use them whole, as you like.

Assembly and baking

1. Brush the prepared pizza dough in the pan with the vegetable sauce.

   
   

2. Add the toppings. Over the sauce goes the pickled onion, first rinsed with water to remove any vinegar and lightly squeezed to remove excess liquid. Sprinkle with a pinch of dried oregano.

   

   Slice the mozzarella into thin slices and lay them over the pizza. Alternatively, you can coarsely grate the mozzarella.

   

   Evenly lay the remaining yellow tomato, sliced very thinly, over the pizza.

   

   Then add the green olives and, on top, strips of roasted bell pepper from the center to the edge.

   

3. Sprinkle with cheese. Grate a piece of Emmental as finely as possible. You get a good result if you grate the Emmental on any grater and then chop it further in a blender. The cheese comes out in small grains, about the size of coarse sand, which is the ideal size.

   

   Sprinkle the vegetarian pizza with the cheese, trying to put most of it near the edge and only a little in the center.

   

4. Put the pizza in an oven preheated to 180 degrees. The vegetarian pizza bakes for up to 20 mins. A few minutes before the end, check whether the dough is done so the pizza doesn’t burn. A nice golden-brown color on the underside means the pizza is ready.

Serving

1. If you like, top the finished pizza with the leaves of the remaining fresh basil. Cut the pizza into 6-8 slices with a pizza wheel.

   

   Vegetarian pizza with yellow tomatoes and pepper is very bright and beautiful. Eat this tasty pizza while it is hot and don’t save it for breakfast: reheated pizza is much worse than freshly baked.