🍕 Crispy Vegetable Pizza with Spelt Dough

Name: Crispy Vegetable Pizza with Spelt Dough
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cube yeast (21 g); 1 pinch raw cane sugar; 500 g spelt flour; 4 tbsp olive oil (40 ml); 1 tsp salt; 3 bell peppers (red, green and yellow); 300 g broccoli florets; salt; 1 garlic clove; 250 g crushed tomatoes (can); cayenne pepper; 60 g black olives (pitted); 300 g grated cheese (e.g. cheddar); olive oil (for drizzling)

942 kcal · 30 min · 4 servings

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Ingredients

0.5 cube yeast (21 g)
1 pinch raw cane sugar
500 g spelt flour
4 tbsp olive oil (40 ml)
1 tsp salt
3 bell peppers (red, green and yellow)
300 g broccoli florets
salt
1 garlic clove
250 g crushed tomatoes (can)
cayenne pepper
60 g black olives (pitted)
300 g grated cheese (e.g. cheddar)
olive oil (for drizzling)

Instructions

1. Crumble the yeast into a large bowl.
2. Mix the yeast with the whole cane sugar and about 250 milliliters of lukewarm water until a smooth liquid forms.
3. Add the spelt flour, the olive oil, and the salt to the yeast mixture.
4. Knead everything into a smooth dough.
5. Cover the bowl and let the dough rise in a warm place for about 1 hour.
6. Preheat the oven to 225 degrees Celsius conventional heat (200 degrees Celsius fan-forced or gas level 3 to 4).
7. Wash the bell peppers thoroughly.
8. Halve the bell peppers and remove the inside with the seeds.
9. Cut the pepper vegetables into thin strips.
10. Wash the broccoli.
11. Divide the broccoli into small florets if necessary.
12. Bring a pot of salted water to a boil.
13. Add the broccoli florets to the boiling water for 1 to 2 minutes (this is called blanching).
14. Remove the broccoli from the water immediately and let it drain.
15. Peel the garlic.
16. Finely chop the garlic.
17. Mix the chopped garlic with the tomatoes.
18. Season the tomato mixture with a little salt and cayenne pepper.
19. Slice the olives.
20. Divide the dough into 4 equal balls.
21. Lightly dust a work surface with flour.
22. Roll each dough ball into a round flatbread.
23. Make sure to form a thicker edge around the edge of the dough.
24. Place the dough flatbreads on baking sheets lined with baking paper.
25. Spread the tomato mixture over the dough flatbreads.
26. Sprinkle the cheese over the tomato sauce.
27. Distribute all the prepared vegetables evenly over the pizzas.
28. Drizzle a little oil over the topped pizzas.
29. Bake the pizzas in the preheated oven for about 30 minutes until golden brown.
30. Cut the finished pizza into 8 pieces.
31. Serve the pizza warm.

Nutrition per serving

kcal: 942
Protein: 42 g · Fett/Fat: 45 g · Carbs: 91 g