For the vegetable pizza, first prepare the dough. To do this, mix the yeast and sugar and let it become liquid. Put the flour in a large enough bowl, add the salt and yeast and gradually add the water and olive oil. The dough is ready when it easily separates from the edge of the bowl. Form the dough into a round ball, place it in a lukewarm baking bowl and let it rise, covered, for 45 minutes. Then knead again properly and prepare on a floured surface.
For the sugo, put the canned tomatoes and their juice in a saucepan – remove coarse stalks. Cut the tomatoes into cubes with a spoon, add the sugar, tomato paste, salt, pepper and olive oil and simmer for 20 minutes until cooled.
Roll out the dough (into tray size or into several round pizzas if you like) and brush with tomato sauce, sprinkle with dried thyme and rosemary. Spread evenly the mixed vegetables with small diced mozzarella on top and sprinkle with cheese – season lightly with salt and for 15 to 17 minutes off into the oven at 250 degrees.
The bottom of the vegetable pizza must be crispy brown. Attention. The cooking times are different for each oven – so check the pizza constantly. The specified baking time can only be a guideline.
The vegetable pizza should be juicy, but not "overcrowded".