Low fat pizza

Materials for 4 portions
500 calories per serving

For the base of the pizza
380 gr. flour
7 gr. (1 sachet) yeast
250 ml of warm water
1 teaspoon ALTIS olive oil
1 teaspoon salt

For the topping
2 sliced ​​zucchini
1 red pepper peeled and sliced
1 yellow pepper peeled and sliced
1 teaspoon ALTIS olive oil
1 teaspoon balsamic vinegar
60 gr. tomato on the grater PELARGOS
200 gr. low fat edam cheese
Or a teaspoon of oregano

Implementation
1. First we make the base of the pizza. Pour all the dough ingredients into the mixer bucket and using the hook attachment, knead our mixture for about four minutes or until the dough becomes a ball. Transfer the ball to a bowl and cover it well with cling film. Let the dough rise for about 30 minutes.
2. Put the zucchini and red and yellow peppers in a bowl and mix them with the olive oil and vinegar. Put the vegetables on the grill or barbeque and cook until crispy.
3. When the dough rises, divide it into four pieces and on a floured workbench open each piece, using a wooden rolling pin. We apply the opened dough in a special pizza pan (to make the pizza you see in the photo I have used a pizza pan with a diameter of 25 cm).
4. Put three spoons of tomato in each pizza dough on the grater and add the grilled vegetables on top. Finish with the grated cheese and oregano.
5. Preheat the oven to 200 degrees and bake our pizzas for about 25 to 30 minutes, depending on how well cooked we prefer them.