Pizza vegetable cathedral

The first step is to knead the dough. Pizza dough must be kneaded in advance - three hours before baking. The dough is kneaded very simply and quickly, so do not be alarmed.

Heat whey or water to above room temperature, add sugar and dissolve yeast in it.

Let stand 15 minutes for the yeast to gain strength. Mix well.

Sift the flour into a bowl, add the yeast dissolved in the whey, butter and mix well.

Cover the dough with a towel and leave to ferment for 1.5 hours.

Add salt to the dough and knead.

Leave the dough to ferment for another 1.5 hours.

Put a wide frying pan on the fire, pour oil into it.

Wash the zucchini, cut in half and lengthwise, crumble into thin slices, pour into a pan and mix.

Finely chop the cabbage and add to the zucchini.

Peel the onion, cut in half, crumble into slices, pour into the pan, mix.

Peel the carrots, rub on a coarse grater, add to the vegetables.

Chop mushrooms and add to vegetables.

Stew vegetables until half cooked.

Season with salt and pepper to taste, stir and remove from heat. If the mushrooms are salty, then you can not salt.

Preheat the oven to 210°C.

Knead the dough.

Grease the roaster with oil.

Knead the dough over the entire surface of the brazier, forming a rim around the perimeter.

Grease the dough on top with oil and put the filling along with the sea cocktail.

Beat the egg and brush the top of the filling with it.

Put the pizza on a warm plate for 10 minutes, so that the dough comes up a little.

Bake for 35 min.

Grate the cheese and sprinkle on top of the pizza. Put in the oven for 5 min.