How to make
Knead the pizza dough by dissolving the yeast and honey in some of the slightly warm water. Sprinkle with a little flour and leave it to rise for about 15 minutes. Sift the flour with the salt.
Make a well and pour the yeast, oil and remaining water into it. Knead a soft dough. If necessary, add a little more flour. Grease a bowl with oil and place the dough in it. Cover it with a towel and let it double in size for about an hour.
Make the tomato sauce, by finely chopping the onion and garlic. Heat the oil in a pan on the stove over medium heat. Fry the onion and garlic for about 3 minutes, until they soften and add the diced tomatoes. Season with oregano, basil, sugar and salt. Stir, reduce the heat and let the sauce simmer for about 20 minutes, or until it is reduced. Remove it from the heat and leave it to cool.
Meanwhile, cut the zucchini, peppers and carrot into small cubes. Cut the mushrooms and olives into thin slices.
Heat the oil in a pan on the stove over medium heat. Fry the chopped carrots, peppers and zucchini for about 10 minutes. Add the mushrooms and mix well. Cook for another 10 minutes, by stirring occasionally. Remove them from the heat and add the olives. Leave them to cool.
Divide the dough for the closed pizza into two equal parts. Roll out one part into a thin crust on a floured surface into a rectangle. Spread it with the tomato sauce and sprinkle half of the vegetable filling on top.
Spread it evenly. Roll it up and place it on a tray lined with baking paper. Repeat with the other part of the dough. Leave it to rise again for about 20 minutes.
Bake the vegetarian pizza in a preheated oven at 360°F (180°C) for about 40 minutes.
