Skillet Pizza with Vegetables and Tofu
Pasta and Pizza • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Wheat Flour 20 oz
- Sourdough Bread 5 oz
- Water 15 fl oz
- Salt 0 oz
- Olive Oil 5 fl oz
- Sugar 2 teaspoons
- Passata Tomato Sauce 5 oz
- Courgette 4 pieces
- Tofu 5 oz
- Red Curry Powder 1 teaspoon
Step-by-Step Guide
Step 1
Mix the flour and sourdough starter, then gradually add water, salt, oil, and sugar. Knead all the ingredients into an elastic dough. Let it rise in a warm place for 2–3 hours, covered with a towel.
Step 2
Meanwhile, slice the zucchini into rounds and sauté them in vegetable oil over low heat, adding salt beforehand. Stir the zucchini occasionally. When they are almost ready, add 2 tablespoons of water mixed with 1 teaspoon of curry to the pan. Cook the zucchini until soft.
Step 3
Once the dough has risen, take a skillet and generously grease it with olive oil. Divide the dough into two parts and evenly spread one half in the skillet. Place the second half of the pizza dough in a second skillet. Cover the skillets with lids and let them rest for another 30 minutes.
Step 4
After that, turn on the heat under the skillets and cook the dough over medium heat for 20 minutes with the lid on. Five minutes before it's done, generously spread tomato sauce over the surface of the pizzas and cover them with lids again.
Step 5
As soon as the pizzas are ready, top them with finely chopped zucchini and tofu.
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