You can always have pizza! What do you think? There is nothing we eat more often than pizza in different combinations. We don’t just vary the topping but also try to modify the dough. It gets hearty and savory if you make it with whole grain flour and add some seeds.
Feel free to spread the pizzas with everything the summer offers and don’t forget the herbs. How about potatoes, shallots and rosemary? Cherry tomatoes, olives, buffalo mozzarella and basil? We also tried a great version with grilled eggplants, zucchini, mushrooms, artichoke hearts, tomatoes and olives. Even without cheese the pizza is delicious and also vegan.

Dissolve the yeast in a big bowl with water. Grind the pumpkin and sunflower seeds to flour, mix it with the whole grain flour, salt and olive oil and knead until you have a smooth dough. You always need to adjust the flour-water-proportion individually. If it is too sticky, add some more flour and if it is too hard, add some more water. It is important that the dough is kneaded at least 5 minutes. Cover the bowl with a wet kitchen towel and let it rest at a warm place for 30 minutes to allow the yeast and dough to rise.
Chop the garlic, mix it with the strained tomatoes for the sauce and season it with salt and pepper. Shape the pizza dough into little portions, roll out and garnish as required with vegetables.
The pizzas need to be baked at 250°C for 10–15 minutes in the middle of the oven.

FoR 6-8 Pieces

FOR THE DOUGH

20 g fresh yeast

200 ml lukewarm water

70 g sunflower seeds

50 g pumpkin seeds

300 g wholemeal spelt flour

1 tsp salt

2 tbsp extra virgin olive oil

FOR THE TOMATO SAUCE

200 g tomato pulp

1 clove of garlic

salt

black pepper

garnish as required with vegetables