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Italian Pizza Ortolana | Crispy with Summer Vegetables
(0)
30 min
Quick
Gurkerl Küche
Knuspriger Pizzateig belegt mit fruchtiger Paradeisersauce, cremigem Mozzarella, zartem Sommergemüse wie Zucchini, Melanzani und Paprika sowie frischem Basilikum – ein italienischer Sommerklassiker frisch aus dem Backrohr.
Ingredients
Preparation method
Preparing the summer vegetables
Preheat the oven along with the baking tray or pizza stone to 230 °C top/bottom heat.
Wash the zucchini and eggplant, cut off the ends, and slice finely with a mandoline. Deseed the red bell pepper and cut into thin strips.
In a bowl, mix the sliced vegetables with 1 tbsp of olive oil, a little salt, and pepper, and let marinate briefly.
Chef's tip
For a particularly crispy crust, thoroughly preheat the baking tray in the oven or use a pizza stone.
Lightly salt the eggplant in advance and let it rest on paper towels for 5 minutes to draw out excess water – this keeps the dough perfectly crispy.
15 min
Quick
