Focaccia/Pizza

Ingredients

1/2 packet of Whole Wheat Spelt Flower for Bread (Aldi)

1 cup of Water

4 Tablespoons of Vegetarian Cheddar Cheese (any cheese will do but Cheddar Cheese is easy to digest) If Vegan leave out the cheese or add a vegan cheese.

2 Tomatoes (or passata)

1 teaspoon of Tomato paste (not needed if using passata)

4 Tablespoons of Olive Oil

1 teaspoon of Oregano

1/2 teaspoon of Parika Powder

1/2 teaspoon of Asafoetida (hing)

1 fresh Tomato

1/4 Eggplant

1/4 Zuchinni

1/2 teaspoon od Sea Salt (not needed when using passata)

1/4 Sweet Pepper (sweet paprika)

1 tablespoon of Olives

1/2 tablespoon of Capers

You need baking paper, oven, and a baking pan.

Add some luke warm water in a big plastic container that you can close. Add the flower, and 1 tablespoon of Olive Oil and mix with the end of a wooden spoon, until its a nice dough, better too wet then too dry. Close it and leave it to rise.

 Whats best is to make it the previous day and leave it in the fridge (it can stay about three days in the fridge). The next day take it out of the fridge, pre heat the oven on 220 degrees, and take a baking plate and cover with baking paper. (to put the right amount, just make a ball of the baking paper then lay it out on the tray. Take away any access paper to avoid a fire in your oven. Put 1 tablespoon of Olive Oil over the baking paper, and put the dough from the container, and spread it out with wet hands. add 1 tablespoon of Olive Oil and spread. 

Heat a frying pan with Olive Oil and cut the Eggplant very fine, and start baking the Eggplant in the pan.

 Now, put the 2 Tomatoes in a mixer with the Tomato paste and mix. Add the mixture on the dough, add the Asafoetida, Oregano, paprika Powder and Salt, spread out the paste. 

Now add the Cheese, you can simply cut it up in small pieces. 

Cut the Tomato also very fine and add, then the Zuchini, very fine slices and add. 

Make sure the Eggplant does not burn, and turn it around, but it does not has to be completely cooked, but still it has to be a bit black. 

Now add the Eggplant, cut the Sweet Peppers and add, add the Capers and Olives, and sprinkle a little Oregano. You can also add the left over Olive Oil from the Eggplant pan.

Now put in the pre-heated oven for about 25 minutes, or until the dough is cooked.

Take it out and cut it up with a pizza cutter and put on a reck. the best is to take a soup plate so the reck has air underneath. Put the slized pizza on the reck and let it rest for 15 minutes. (this is not pizza and it has to settle for at least 10 minutes) 

Serve either warm or cold.

Of course you can take out any ingredient you don't like, like the Tomato on top, or the Capers.