– 11 Crumble the yeast, mix with an eighth of a liter of lukewarm water and the honey and leave in a warm place for about 10 minutes.
Knead the yeast mixture with the flour, egg, oil, salt and spices in a wide bowl with the dough hook of an electric mixer. Rest the dough in a warm place with the lid closed for at least half an hour.
For the topping, clean and rinse the chard. Cut the leaves and the stems into strips about 1 cm wide. Peel the onions and cut them into cubes.
Heat 2 tbsp oil in a frying pan and fry the onion cubes until translucent. Add the chard. If necessary, add a little water. Steam the vegetables over medium heat for about 7 min until al dente. Season with salt and pepper.
Rinse the tomatoes, dry them and cut them into slices. Remove the skin from the garlic and press it through a press. Rinse the basil and cut into thin strips. Mix both with the remaining oil, oregano, paprika powder and salt and bell pepper.
Turn the tomato slices in the sauce to the other side. Grate the cheese. Preheat the oven to 250 °C. Grease the baking tray.
Roll out the dough thinly on the tray and top with the tomato slices. Spread the vegetables and finally the cheese evenly on top.
Bake the pizza in the oven (center, convection oven 230 °C ) for 25-30 minutes until golden brown.
Tip: This goes well with leaf salad and a strong R
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