Homemade pizza with Tropaeolum
‘A tasty pizza with cheerful Tropaeolum flowers’
Preparing the pizza bases:
Put the yeast in a bowl and, together with the sugar, dissolve it in 1/2 dl of the lukewarm water.
Stir until you have a smooth mixture. Mix the flour and salt in a mixing bowl.
Make a well in the middle of the flour and salt and pour the yeast solution in it.
Add the oil and the rest of the water.
Mix the ingredients, manually or with a machine, until you have a consistent pizza dough that comes off the inside of the bowl.
Take the pizza dough out of the bowl and knead it on a flour-covered surface: roll the pizza dough with one hand, creating a short roll of dough.
Give the pizza dough a quarter of a turn and fold it in two. Repeat this until the pizza dough is smooth and elastic (about 10 minutes).
A ready-made base or mixture for the pizza is an alternative.
Preparing the pizza toppings:
Cut the herbs into very small pieces and mix them with the tomato purée, season with salt and pepper.
Roll out the pizza dough into a thin round circle, fold the edges and brush them with olive oil.
Spread a thin layer of the tomato and herb mixture onto the pizza.
Along its length, cut the courgette into thin slices with a cheese slicer. Put them on the pizza.
Next, evenly divide the salami over the pizza. Make sure to cover the entire pizza, leaving the edges free.
Cut the bell pepper and red onion into rings and divide them over the salami.
Crumble a piece of blue cheese and along with the Parmesan cheese, divide this over the pizza.
Bake the pizza for 10 minutes at 225 degrees Celsius in a convection oven or for 5 minutes on a pizza stone on the BBQ or in a pizza oven.
Sprinkle a handful of rocket over the pizza when it is out of the oven and decorate with a few Tropaeolum flowers.
Goes well with a green salad!