Mix flour, yeast and salt. Add oil and 100 ml lukewarm water, knead together. Cover the dough and let it rise in a warm place for half an hour. Roll out and place on a greased baking tray. Spread tomato puree on it, season with salt and season with pepper. Peel onions and cut into rings. Clean mushrooms and cut into slices. Rinse zucchini, cut into narrow slices.
Spread the vegetables evenly on the dough. Fillet kippers, chop a little and place on top of vegetables with sprats. Coarsely grate the cheese and sprinkle on top. Let the pizza rise for another 15 minutes. Later bake in the oven (electric oven: 200 degrees / gas: level 3) for half an hour. Divide into 16 pieces and bring to the table.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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