Vegetable pizza

STEP BY STEP

Let's make something delicious.

1. 01

   In a bowl, stir together the yeast, sugar and 125 ml lukewarm water. Leave in a warm place for about 15 minutes. Add the salt, oil and flour, then knead into a dough using the dough hooks of a hand mixer. Cover and leave to rise in a warm place for about 45 minutes, until roughly doubled in volume.

2. 02

   For the tomato sauce, peel and finely chop the onion and garlic. Heat the oil in a saucepan and gently fry the onion and garlic until translucent. Briefly fry the tomato purée with them, then add the tomatoes. Add the herbs and bay leaf, and season with salt and pepper. Simmer over a low heat for 30 minutes.

3. 03

   Bring salted water to the boil. Trim and wash the fennel, then cut it crossways into thin slices. Blanch in the boiling salted water for about 3 minutes, then remove and drain very well in a colander.

4. 04

   Trim and wash the pepper, then finely dice it. Heat the olive oil and gently cook the diced pepper for about 3 minutes. Peel the garlic and add it using a garlic press.

5. 05

   Preheat the oven to 220 °C conventional (200 °C fan). Grease a baking tray. Roll out the dough into an oval on a lightly floured work surface and place it on the tray. Spread with the tomato sauce. Distribute the vegetables evenly over the top and season with salt and pepper. Sprinkle the Fontina over the pizza. Bake for about 25 minutes.