INTEGRALNA PIZZA S POVRĆEM

Sastojci:

Tijesto:

200 g bijelog braša

200 g integralnog brašna

1 svježi kvasac

½ žličice šećera

Sol

1 žl maslinovog ulja

 

Umak:

2 žl maslinovog ulja

3 velike zrele rajčice

1 češanj češnjaka

Sol, papar

 

Nadjev:

1 veća tikvica, narezane na kriške

6-8 većih šampinjona, narezanih na deblje kriške

1 češanj češnjaka, sitno sjeckan

1 žl maslinovog ulja

100 gr mozzarelle

 

Po želji – masline, kiselo vrhnje, feferoni

Priprema:

Rajčice prelijte kipućom vodom, ogulite i narežite na kockice. U manjem loncu na ulju vrlo kratko propržite češnjak, dodajte nasjeckanu rajčicu i kuhajte na laganoj vatri 20-25 min. Povremeno promiješajte. Na kraju posolite, dodajte origano i popaprite.

Kvasac pomiješajte sa šećerom i  1 dl  tople vode i ostavite da se digne.

U posudi za miksanje pomiješajte oba brašna i sol, dodajte ulje, podignuti kvasac i toliko tople vode da možete zamijesiti glatko tijesto. Miješajte ga nastavkom za tijesto (ili ručno) dok se skroz ne ujednači. Premijesite kratko rukama pa pokriveno ostavite na toplom mjestu da se diže dok pripremate povrće.

Pećnicu zagrijte na 200 stupnjeva C.

Roštilj tavu zagrijte na vatri, premažite uljem i po njoj poslažite narezano povrće. Ispecite ga s obje strane (otprilike 3 min sa svake strane). Ugasite vatru, posolite, popaprite po želji i pospite nasjeckanim češnjakom.

Razvaljajte tijesto u krug. Neka ne bude deblje od 1 cm. Premažite ga umakom od rajčice pa po njemu naribajte mozzarellu. Po siru poslažite tikvice i gljive. Rub tijesta premažite maslinovim uljem.

Ako želite, dodajte masline, feferone i koju žlicu kiselog vrhnja. Pecite 15-20 min.

WHOLE WHEAT VEGETABLE PIZZA

Ingredients:

For the dough:
200 g plain flour
200 g whole wheat flour
1 cube fresh yeast
½ teaspoon sugar
salt
1 tbsp olive oil
For the salsa:
2 tbsp olive oil
3 large, ripe tomatoes
1 clove garlic
salt and pepper
For the topping:
1 large zucchini, sliced
6-8 large champignons, thickly sliced
1 clove garlic, finely chopped
1 tbsp olive oil
100 g mozzarella
olives, sour cream, chilli peppers – optional

Method:

Submerge the tomatoes in hot water briefly, remove, peel and dice. Briefly sauté the garlic in olive oil, in a small pot. Add the tomatoes and cook over low heat for 20-25 minutes, stirring occasionally. When done, season with oregano, salt and pepper.
Add crushed yeast and sugar to 1 dl warm water and leave to rise.
Combine the plain and whole wheat flour in a mixing bowl. Add the oil, yeast and just enough warm water to get smooth dough. Use a mixer with a dough hook (or knead) until uniform. Knead briefly and leave to rise covered with a clean cloth in a warm place.
Preheat the oven to 200 °C.
Heat a grill pan, coat the bottom with oil and arrange the sliced vegetables. Grill both sides (about 3 min each). Remove from heat, season with salt and pepper to taste and sprinkle with chopped garlic.
Roll out the dough to a circle, 1 cm thick at most. Spread the tomato sauce. Sprinkle with grated mozzarella. Top with zucchini and mushrooms. Brush the rim with olive oil.
Add olives, chilli peppers and several tablespoons of sour cream to your liking (optional).

Bake for 15-20 minutes.