Simple and super delicious. This veggie pizza was the first one to go in Jackie’s (prototype) oven and was already a succes at its second attempt. Jackie’s golden tip: once you’ve poured the tomato sauce over the dough, you have to place the pizza in the oven as fast as possible. Otherwise it will stick to your countertop or pizza shovel. Now you know what went wrong the first time … Dough that’s too wet sticks and is hard to remove from the pizza stone.
For the tomato sauce:
400 g tomato passata
Lots of oregano
Pepper and salt
For the pizza:
Bell pepper, a fig and a few slices of courgette, cherry tomatoes, … optional
½ sachet of grated mozarella
2 pizza bases or 400 g dough
100 g mushrooms
½ ball of burrata
Season the passata with oregano, pepper and salt
Cut the bell pepper in strips and the mushrooms in slices.
When the oven is on temperature, roll out the first ball of pizza dough on your kitchen worktop (first sprinkle enough flower) and spread out a small ladle of tomato sauce.
Place toppings of your choice and mushrooms on the sauce. Next, add the cheese.
Place 2 to 3 minutes on the pizza stone of Jackie’s oven module. Go back to step 3 for the next pizza.