Integral-Pyrrhic pizza with vegetables

The picture is a bit nocturnal, but it was urgent to eat it, so this is the best thing to take a picture… :)))

Preparation steps

Put the yeast with a little sugar in a little warm milk to rise.
Mix both types of flour with salt and seeds. Add oil, yeast and milk to the flour and make a soft dough. Leave it for half an hour to rise.
Roll out the dough so that it hangs from the edge of the pizza sheet.
Put oregano and a little sugar to taste in the tomato paste, pour a part of the passate over the dough, and leave a part for watering at the end.
Put the cheese along the edge of the pizza, then turn it over and press the edges to get a crust filled with cheese. Put a piece of grated cheese on the pizza.
Put the rest of the stuffing - three types of peppers, corn and preferably grated zucchini (I did not have today), and if desired, for example, prosciutto. Put the rest of the cheese and the tomato passate.
Bake for 20 minutes in an oven preheated to 200 ° C.

Ingredients

Dough

1/2 cubeof fresh yeast
sugar, a little warm milk
10dkgspelled flour
15dkggraham or wholemeal flour
1/2 tspsalts
1 handfulseeds (flax, pumpkin, sunflower)
3 tbspolive oil
1dclwarm milk

Stuffing

2 dcltomato passate
sugar, oregano
20 dkgof melted cheese (mozzarella, Podravec or similar)
1/4red peppers
1/4yellow peppers
1/4green peppers
3 tbspsweet corn

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