Colourful pizza à la “antipasti”



Wash courgettes, aubergines and peppers, core them and cut into small pieces. Peel the onions, core the tomatoes, remove the mozzarella cheese from the brine and likewise cut into cubes. Coarsely chop the basil. Remove artichokes from the brine and cut them.


Place pizza dough on a baking tray and coat with olive oil, then bake according to instructions. Heat the olive oil in a pan and toss the onions in it, gradually add the cut vegetables and season with salt. Deglaze with a shot of balsamic vinegar and then reduce it. The vegetables should still be crisp.


Remove pastry from the oven and cover with vegetables. Spread on cut mozzarella cheese and basil to finish.


  • 1 pack Wewalka American Style pizza dough, 550g

  • 50 g courgettes

  • 1 white onion

  • 50 g aubergine

  • 50 g large tomatoes

  • 50 g artichokes, in a jar

  • 50 g yellow pepper

  • 50 g red pepper

  • 40 g green olives

  • Olive oil

  • Coarse sea salt

  • 1 shot balsamic vinegar

  • 125 g Mozzarella

  • 1 bouquet fresh basil

General Information


Temperature Air

200 °C

Temperature Heat

200 °C

Gas Mark

200°C / gas mark 5


15-17 min.


serves 1-2