- Pizza: dry yeast - 1/2 teaspoons
- water - 3/4 Cups
- flour - 2 cups
- salt - 1/2 teaspoonfuls
- olive oil - 3 items. spoons
- Pesto sauce: basil leaves - 3/4 Cups
- Parmesan cheese - 1/2 cup
- pine nuts - 2 Art. spoons
- garlic - 2 teeth
- salt and pepper - - To taste
- olive oil - 1/3 cup
- Filling: zucchini - 2 pieces
- squash - 2 pieces
- Bulgarian pepper - 2 pieces
- Mozzarella cheese - 360 Grams
- goat cheese - 120 grams
1. Make a dough for pizza. Pour the yeast 3/4 cup warm water. Leave to stand for several minutes. Mix the flour and salt. Add olive oil and mix with a mixer at low speed. Then pour in the yeast mixture and mix until a sticky mass is obtained. Lubricate a separate bowl with olive oil, form a ball from the dough and place it in a bowl. Roll the dough in olive oil, then cover it tightly with a plastic wrap and set aside for 1-2 hours or put in the refrigerator until it is needed. Make Pesto sauce. Add basil leaves, Parmesan cheese, pine nuts, salt and pepper to a food processor or blender. Pour olive oil and beat until a consistency of puree. Add more oil if necessary. Put the sauce aside. 2. Make the stuffing. Cut the zucchini and squash slices diagonally. Slice the Mozzarella cheese. Grate Parmesan. Lubricate the slices of zucchini and squash with olive oil. Sprinkle with salt and pepper. Grill on medium heat until the vegetables are soft. Set aside. Put the peppers on the grill and fry until black spots appear. Immediately place the peppers in a large plastic bag. Let stand for 20 minutes, then remove the blackened peel, take out the pepper seeds and cut into strips. Set aside. 3. Preheat the oven to 245 degrees. Put the dough on a floured surface, thinly roll out and grease with Pesto sauce. Put the pieces of Mozzarella over the sauce. 4. Lay the slices of zucchini, squash and pepper over the cheese. Bake for 15-18 minutes, until golden brown until the cheese begins to boil. 5. Remove from the oven and crumble the goat cheese over the entire surface of the pizza. Lay the basil leaves on top, sprinkle with Parmesan, cut into slices and serve immediately.
Servings: 8