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Protein-boosted pizza bread with creamy soup

Pizza always works! Here is a really hearty, high-protein pizza bread that goes perfectly with a good vegetable soup to still get enough protein.

Category Bread

Portions 100

Portion size: 100g

Dissolve the yeast in some finger-warm water (about 37 degrees).
Add olive oil, wheat flour, dry Simsubas and salt.
Work the dough 5 minutes by machine or 10 minutes by hand.
Leave to rise for 40 minutes in the oven in the appropriate fermentation program or 60 minutes at room temperature.
Roll out and place on a baking sheet, prick with a fork.
Cover with a cloth and leave to rise for 30 minutes.
Brush with strained tomatoes and sprinkle the spices in the topping and finally the grated cheese.
Bake in the middle of the oven at 200 degrees 15 minutes until the pizza bread has a nice color

Heat a large pot and sauté the peppers, onion, garlic, zucchini and carrot in the olive oil.
Add the dry spices and salt.
Pour in cooking wine, water, vegetable broth and bring to a boil
Add the tomatoes and the pasta
Bring to the boil and cook the soup for a few minutes less than the pasta packet suggests.
Add the cream, bring back to the boil and simmer for a few minutes.
Stir in the grated Parmesan and season with salt and pepper.
Top with shredded basil and shaved Parmesan cheese.

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