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vegetable pizza
| Preparation : 20 min | Resting : - |
| Cooking : 1 hr | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 6
:
| 2 | zucchinis |
| 3 | onions |
| 4 | tbsp passata |
| 7 | fresh basil leaves |
| chili olive oil |
| 5 | tomatoes |
| 2 | mozzarella cheeses |
| 3 | oz sliced almonds |
| olive oil |
| 1 | Make the pizza dough according to the recipe from the website MAGIMIX. |
| 2 | For the topping: wash the vegetables and slice them with the onions using the 2-mm slicing disc. |
| 3 | Cut the mozzarella into quarters and chop in the Mini Bowl. Preheat the oven to 410°F (gas mark 6-7). |
| 4 | Fry the sliced onions in a frying pan with a dash of olive oil. Roll the pizza dough out on a floured surface and prick lightly with a fork. |
| 5 | Cover the dough with a layer of passata, onions, sliced tomatoes (drain first) and mozzarella dice. Next, add the zucchinis and sliced almonds.Season between each layer (salt and pepper). |
| 6 | Drizzle olive oil over the top. |
| 7 | Bake until the dough is golden. |
| 8 | When the pizza comes out of the oven, scatter with fresh basil and sprinkle with chili olive oil. |
Chef’s tip
You can also use this recipe to make individual pizzas.
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