For the yeast dough:
300 g wheat white flour
15 g dry yeast
190 ml water
½ tsp salt
For the topping:
200 g tomato sauce
100 g cooked ham
1 pointed pepper
1 medium aubergine
6 tbsp. BIO PLANÈTE oil composition for pizza & pasta
120 g grated hard cheese (e.g. Parmesan)
Salt and pepper
1 handful pumpkin seeds
Mix flour, yeast and salt in a large bowl, add lukewarm water. Knead everything well into a ball. Cover and let rise at room temperature for about 1 hour.
In the meantime, wash the bell pepper, remove the stalk and cut into coarse strips. Roast in a hot pan without fat. Halve the aubergine and cut into 5 mm thick slices, salt, pepper and drizzle on one side with BIO PLANÈTE Oil Mixture for Pizza & Pasta.
Stretch the yeast dough with your hands, roll it out on a floured tray and spread with tomato sauce. Then spread aubergine slices, peppers, the cooked ham cut into strips and the grated cheese on top.
Bake in the oven at 250 degrees top and bottom heat for about 15 minutes.
Pluck the mozzarella into pieces and place on the pizza while it is still hot. Finally, sprinkle chopped pumpkin seeds and fresh basil.
If desired, refine with a few drops of BIO PLANÈTE Oil Mixture for Pizza & Pasta.