RECEPT voor 3 tot 4 personen
Pizzadeeg, 1 courgette, 250 gram paddenstoelenmix, handjevol spinazie, 2 st. prei, 1 ui, 3 teentjes knoflook, 200 ml crème frâiche, scheutje olijfolie, peper en zout
Pizzadeeg:
500 gram meel, 1 zakje gist, 12 theelepel zout, 1/2 eetlepel suiker, 300/325 ml lauwwarm water
Het snelst is om alle deeg ingrediënten in een keukenmachine te plaatsen en te laten draaien tot zich een mooi en elastisch deeg vormt. Heb je geen keukenmachine tot je beschikking plaats je je meel op een schoon aanrecht of tafel, meng je water met je gist en suiker en voeg dit toe door een kuiltje te maken in je meel. Het zout plaats je op de rand van je meel. Neem een vork en begin te draaien in het kuiltje waarbij je telkens wat meel meeneemt tijdens het draaien. Blijf doorgaan totdat je het deeg kunt kneden met je handen en zich een elastisch en mooi deeg ontstaat. Plaats vervolgens je deegbol in een vooraf ingevette kom en dek af. Wacht tot het deeg zich in formaat heeft verdubbeld. Verwarm de oven voor op 200 graden.
Was en snijd je courgette in fijne plakken, herhaal hetzelfde met de prei, snijd ook je paddenstoelenmix in fijne plakken, snijd ook je ui in fijne ringen en pers je knoflookteentjes. Neem je spinazie en plaats in een vergiet, giet vervolgens kokend water over de spinazie om deze kort te blancheren. Laat uitlekken.
Neem je crème fraiche en je geperste knoflook en mix dit tot een gladde saus.
Neem je pizzadeeg en rol uit tot een groot rechthoek of twee kleinere rechthoeken (afhankelijk van je ovenformaat), plaats op een ovenplaat bedekt met bakpapier. Verdeel 3/4 van je saus over het pizzadeeg. Plaats vervolgens alle toppings op je pizza en gebruik de resterende saus door deze over de bovenkant te verspreiden.
Plaats in de oven gedurende 15 tot 25 minuten (afhankelijk van je oven) en laat het smaken!
Variatietip:
Geraspte kaas is optioneel. Varieer met diverse groenten zoals aubergine, paprika, aardappel, artisjok, etc.
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