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🍽️ Crispy Dinkel Pizza Snails

219 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt flour
• 0.5 packet dry yeast
• 1 tsp salt
• 3 dried tomatoes (in oil)
• 3 tbsp tomato paste
• 0.5 tsp pizza herbs
• 100 g cherry tomatoes
• 25 g parmesan (1 piece)

Instructions

1. 1. Mix spelt flour, yeast, and salt in a large bowl.
2. 2. Add 100 milliliters of lukewarm water.
3. 3. Knead the dough with the beaters of a hand mixer until it becomes elastic.
4. 4. Cover the bowl and let the dough rise in a warm place for about 30 minutes.
5. 5. Place the tomatoes on kitchen paper to drain excess water.
6. 6. Finely chop the tomatoes.
7. 7. Mix the chopped tomatoes in a small bowl with tomato paste and herbs.
8. 8. Thoroughly wash the cherry tomatoes.
9. 9. Dry the cherry tomatoes and slice them into thin rounds.
10. 10. Knead the risen dough briefly once more.
11. 11. Dust a work surface with a little flour.
12. 12. Roll out the dough into a rectangle of approximately 40 by 30 centimeters.
13. 13. Spread the tomato-herb mixture evenly over the dough.
14. 14. Top the dough with the cherry tomato slices.
15. 15. Grate the Parmesan cheese finely.
16. 16. Sprinkle the grated Parmesan over the tomatoes.
17. 17. Roll the dough up tightly starting from the long side.
18. 18. Cut the dough roll into 8 slices of equal thickness, each about 2 centimeters thick.
19. 19. Line a baking sheet with baking paper.
20. 20. Arrange the pizza snails on the tray.
21. 21. Let the snails rise for another 15 minutes.
22. 22. Preheat the oven.
23. 23. Set the oven temperature to 225 degrees Celsius conventional heat.
24. 24. If using fan-assisted heat, set it to 200 degrees Celsius.
25. 25. If using gas, set it to level 3 to 4.
26. 26. Place the tray on the middle rack.
27. 27. Bake the snails for about 15 minutes until golden brown.

Nutrition per serving

• kcal: 219
• Protein: 9 g · Fett/Fat: 3 g · Carbs: 37 g