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🍕 Fennel-Pear Pizza with Walnuts, Grana Padano, and Arugula

764 kcal · 30 min · 4 servings

Ingredients

• 400 g Spelt flour Type 1050 (+ 2 tbsp for working)
• 1 packet dried yeast
• salt
• 2 tbsp olive oil
• 1 tsp honey
• 1 sprig thyme
• 80 g Grana Padano (PDO)
• 200 g sour cream
• pepper
• 1 bulb fennel
• 1 red onion
• 1 pear
• 50 g walnut kernels
• 1 bunch arugula (80 g)

Instructions

1. 1. Knead 400 grams of flour, yeast, one teaspoon of salt, oil, honey, and 250 milliliters of lukewarm water into a smooth dough. Cover the dough and let it rise in a warm place for about one hour until it has doubled in size.
2. 2. Wash the thyme, shake it dry, and pluck off the leaves. Grate 50 grams of Grana Padano. Stir the thyme into the crème fraîche, fold in the grated cheese, and season the mixture with salt and pepper.
3. 3. Trim the fennel, wash it, and slice the bulb into thin strips. Peel the onion, halve it, and slice it into strips. Wash the pear, quarter it, remove the core, and cut it into wedges. Roughly chop the walnut kernels.
4. 4. Dust your work surface with some flour, roll the dough into four round pizzas, and place them on two baking sheets lined with baking paper.
5. 5. Spread the cheese crème fraîche mixture onto the pizzas. Distribute the fennel, onion, pear, and walnut kernels on top. Bake the pizzas in the preheated oven at 250 degrees Celsius (convection 230 degrees Celsius; gas mark 4) for about 15 to 20 minutes until golden brown.
6. 6. Wash the arugula and shake it dry. Shave the remaining Grana Padano. Remove the pizzas from the oven, sprinkle with pepper, and serve with the cheese and arugula.

Nutrition per serving

• kcal: 764
• Protein: 26 g · Fett/Fat: 36 g · Carbs: 83 g