Pizzeta – vegetarian pizzeta

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*for dough:

400 g wheat flour (1/3 integral flour),

10 g of yeast (fresh or dry),

salt to taste,

little sugar,

tablespoon of refined oil,

lukewarm water.

*for sauce and surface:

500 g of tomato sauce,

pinch of rosemary,

tablespoon of oregano,

1/2 teaspoon of curry (optional),

handful of olives (green and black),

400 – 500 g of grated cheese (gauda or edamer).


First make a dough. Mix flour, salt, yeast, little sugar, refined oil and start to pour lukewarm water into it. Knead the dough until it is not too soft. Put the dough aside until it grows (about half an hour). Then you heat the oven on the 250 c degrees.

In a one – pot mix tomato sauce, curry and rosemary.

Make four dough balls medium size. Roll out each ball thinly to the desired size, to fit all four in a baking dish. Pour the oil on the bottom of casserole and then put the all four thin pastry into it.  Make a fence at the ends of the each pastry. Then pour the sauce into it and spread it evenly on the dough, to be juicy. Put about 100 g of cheese over the surface (of each pastry) evenly into sauce and add the olives and then at the end add oregano.


vegetarian pizzeta

Bake it in the oven about 12-15 minutes. It is ready to serve. You can serve them with your favorite salad, for example, rucola salad with extra virgin olive oil.

vegetarian pizzeta with salad


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