White Mediterranean Vegetarian Pizza

I made the dough with my breadmaker. Nowadays, I make all of my yeast-based doughs in it. It's a lot easier this way, and a lot faster. I'm very much in love with my breadmaker now.

Dough:

• 100 g white spelt flour
• 100 g unbleached semolina flour
• 1 dl water
• 3/4 tbsp unrefined cane sugar
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tsp dry yeast

Sauce:

• 375 g lactose free sour milk
• lactose free milk
• 3 cloves of garlic
• 2 tsp oregano
• salt, pepper

Toppings:

• 330 g corn (I use canned)
• 70 g olives
• 70 g sun-dried tomatoes
• 130 g goat cheese
• 50 g Swiss Emmentaler cheese (or some sort of dry cheese)

Prepare the dough into the breadmaker. First add the water, then the salt, sugar, olive oil. Pour on top of the water the pre-mixed flour evenly. Then spread the yeast. Never use fresh yeast in a breadmaker. Set it to "dough", and start the programme.

Preheat the oven to 428 F (220^oC).

While the dough is rising, prepare the sauce.

Mix the sour cream with a bit of milk to make it a bit more loose. Add the pressed garlic and the seasonings. Leave it to rest for the flavours to meld.

When the dough is ready, take it out and knead it once, then roll it out to fit into the baking tray. Spread the sauce, then add the toppings in the order listed above.

Put the pizza into the oven for about 25 more minutes. Check with a fork, if the middle is baked through.