Pizza Yeast-Free Vegetarian
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Pizza:
Dough:
1 incomplete cup of flour (250 ml) -
Butter - 30 g
Sour cream - 1.5 tbsp
Salt - a pinch
Filling:
Tomatoes - 2-3 pcs
Zucchini - 0.5 small, 100 g
Cheese - 150 - 200 g
Sauce:
Sour cream - 2 - 4 tbsp (depending on diameter)
Basil - 0.5 tsp without slide
Black pepper or chili - a pinch
Salt - 1/3 tsp without slide
optional:
Asafetida - a pinch
Paprika - 0.5 tsp
Oregano - 2 pinches
Tomato paste - 1-2 tsp.
Preparation:
1. Melt the butter. Mix with flour and salt. Add sour cream, knead a homogeneous dough, put in a bag or cover. Let it stand for 20-30 minutes.
2. Cut the zucchini, tomatoes into thin rings, grate the cheese.
3. Preheat the oven to 200-220 degrees.
Roll out the dough thinly, pierce the dough with a fork so that it does not swell. Put it in the oven for 3-5 minutes, so that the dough becomes semi-ready. No longer soft, but not yet ruddy. Remove from the oven.
4. Mix the sauce - sour cream, tomato paste, spices.
Grease the cake. Place thinly sliced zucchini in 1 layer, generously place tomatoes (if very thinly sliced, you can in 2 layers), greens (optional) and sprinkle with cheese. Lightly salt.
Put in the oven (220 degrees) for another 10 minutes.
When the cheese melts well and is beautifully baked - you can take it out.
Let it cool a little, cut and serve hot!
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