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🍕 Vegetable Pizza with Spelt Wholemeal Dough

785 kcal · 30 min · 4 servings

Ingredients

• 500 g spelt whole wheat flour
• 21 g yeast (0.5 cube)
• salt
• 2 tbsp olive oil
• 50 g basil
• 1 garlic clove
• 30 g parmesan (1 piece; 30 % fat in dry matter)
• 45 g sunflower seeds (3 tbsp)
• 45 g pumpkin seeds (3 tbsp)
• 2 tbsp olive oil
• salt
• pepper
• 1 red onion
• 500 g vegetables e.g. tomatoes, zucchini, zucchini blossoms)
• 125 g mozzarella (45 % fat in dry matter)

Instructions

1. 1. Put the flour into a bowl.
2. 2. Make a well in the center of the flour.
3. 3. Crumble the yeast into the well.
4. 4. Cover the yeast with 3 tablespoons of lukewarm water.
5. 5. Let the mixture rise for 5 minutes covered.
6. 6. Add salt, oil, and 220 milliliters of water to the pre-dough.
7. 7. Knead the ingredients for 10 minutes.
8. 8. Work everything into a smooth dough.
9. 9. Let the dough rise in a warm place for 1 hour.
10. 10. Wash the basil.
11. 11. Shake the basil dry.
12. 12. Pluck the leaves from the stems.
13. 13. Set aside a few leaves.
14. 14. Peel the garlic.
15. 15. Chop the garlic finely.
16. 16. Grate the Parmesan finely.
17. 17. Put half of the seeds, the oil, and 2 to 3 tablespoons of water into a blender.
18. 18. Blend the ingredients until smooth.
19. 19. Season the pesto with salt and pepper.
20. 20. Peel the onion.
21. 21. Halve the onion.
22. 22. Cut the onion into strips.
23. 23. Clean the vegetables.
24. 24. Wash the vegetables.
25. 25. Cut the vegetables into slices or pieces.
26. 26. Tear the mozzarella into pieces.
27. 27. Divide the dough into 4 portions.
28. 28. Roll the portions into round pizzas.
29. 29. Place 2 pizza bases on a baking sheet lined with baking paper.
30. 30. Spread a portion of the pesto on the bases.
31. 31. Top the bases with the onion strips.
32. 32. Preheat the oven to 225 °C (fan 200 °C; gas: mark 3–4).
33. 33. Bake the pizzas on the lowest rack for 15 to 20 minutes.
34. 34. Take the pizzas out of the oven.
35. 35. Top the pizzas with the vegetables.
36. 36. Distribute the mozzarella and the remaining pesto over them.
37. 37. Sprinkle the remaining seeds over the pizzas.

Nutrition per serving

• kcal: 785
• Protein: 35 g · Fett/Fat: 32 g · Carbs: 89 g