Vintner-AND-Garden Pizza

Yes, it is all in the AND.
The other day I wanted to make a pizza for C and me (he is much better by the way) but was to late for a yeast dough because we were shopping. But I remembered a yeast-free dough on Barbara's blog Barbaras Spielwiese. Inspired by a Roman pizza (she loves to travel, especially by boat ship) she prepared a lovely variant back at home. This time the dough is just made from olive oil, white wine (or water), flour, and salt. So I tried out her really yummy recipe with a vintner's dough which you can find in German here.

This is my version, full of garden veggie goodyness:

Barbara kindly allowed me to post the recipe, so here it is:

Vintner-AND-Garden Pizza

(slightly adapted after Barbara's Gemüse-Pizzaschnitten aus Winzerteig)

Ingredients (dough):

150 ml (3/4 US cup) olive oil

150 ml dry white wine (I used plain water)

375 g (3 US cups) spelt or wheat flour

1/2 teaspoon salt

Ingredients (top):

1 can chopped tomatoes

2 garlic cloves, crushed

1/2 chile pepper

salt, pepper to taste

herbes de Provence

1 small fennel bulb

1 courgette

10-15 yellow cherry tomatoes

1 red bell pepper

1 tablespoon fresh oregano

cheese (mozarella, cheddar, a vegan cheeze or try Wagashi Maniac's miso-fermented vegan Cashew Cheese)

What to do:

1. Preheat oven to 180-200°C.
2. For the dough, knead all ingredients together and let rest in fridge.
3. Combine chopped tomatoes, crushed garlic, minced chile pepper , salt, pepper, and herbs in a bowl and mix well.
4. Half the fennel bulb and cut each half in stripes, blanche them in boiling water and drain. Cut courgette in slices, cut the bell pepper in stripes, and half the cherry tomatoes.
5. Roll out dough on a baking tray, distribute the tomato-herb mixture evenly on the dough. Add the vegetablesand bake for about 10 minutes.
6. Top the pizza with cheese and fresh oregano and bake for a further 10 minutes.

Tip:

You can use any vegetable combination you like. I used what I had on hand, so go on and experiment a bit :)