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🍽️ Spelt Pizza with Zander

650 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mix both types of flour with half a teaspoon of salt in a bowl. Press a small indentation into the center and crumble the yeast into it.
  2. 2. Pour 250 milliliters of lukewarm water over it and knead everything with the dough hooks of your hand mixer into a smooth, elastic dough. Cover the dough with a kitchen towel and let it rise in a warm place for about 30 minutes.
  3. 3. Meanwhile, drain the tomatoes and cut them into strips. Wash the rosemary, shake it dry, pluck off the needles and chop them finely.
  4. 4. Wash the zander fillet, pat it dry and cut it into thin slices across the grain.
  5. 5. Drain the mozzarella and slice it.
  6. 6. Place the pizza dough on the lightly floured work surface, divide it into four portions and roll each portion into a round pizza with a diameter of about 23 centimeters.
  7. 7. Place two pizzas each on a sheet of baking paper large enough for the baking tray. Pull this sheet with the pizzas onto the baking tray.
  8. 8. Distribute the chunky tomatoes on the pizzas, season with rosemary, salt and pepper. Top with mozzarella slices and pre-bake in the preheated oven at 225 degrees Celsius (convection: 200 degrees, gas: level 3-4) on the lowest rack for 15 minutes.
  9. 9. Top the pre-baked pizzas with the zander slices and tomato strips and bake for another 5 minutes.
  10. 10. Take them out and pull the pizzas along with the baking paper off the tray. Season them again with salt and pepper. Pull the baking paper with the remaining pizzas onto the tray, top and bake them as well.

Nutrition per serving