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🍕 Crunchy Whole Wheat Pizza with Olives

743 kcal · 30 min · 4 servings

Ingredients

• 1 cube yeast (42 g)
• 200 g fine spelt whole wheat flour
• 40 g tomatoes (dried and preserved in oil)
• 0.5 bunch arugula
• 1 large onion
• 1 tbsp olive oil
• salt
• 1 tsp oregano
• 125 g mozzarella
• 1 tsp sunflower oil
• 1 tsp thyme
• 10 black olives
• butter (for the pan)

Instructions

1. 1. Dissolve the yeast in 130 milliliters of lukewarm water.
2. 2. Add the flour, oil, salt, and thyme to the yeast mixture.
3. 3. Knead everything with the dough hooks of the hand mixer until you have a smooth dough.
4. 4. Cover the dough and let it rise in a warm place for 45 minutes.
5. 5. Cut the tomatoes into small cubes.
6. 6. Wash the arugula and shake it dry.
7. 7. Remove the tough stems from the arugula.
8. 8. Chop the arugula leaves.
9. 9. Peel the onion and cut it in half.
10. 10. Cut the onion halves into thin half-rings.
11. 11. Heat some oil in a pan.
12. 12. Sauté the onion rings in the hot oil until translucent.
13. 13. Stir the tomato cubes into the onions.
14. 14. Season the mixture with salt and oregano.
15. 15. Let the mozzarella drain.
16. 16. Slice the mozzarella.
17. 17. Grease the pizza pan with a little butter.
18. 18. Preheat the oven to 200 degrees.
19. 19. Knead the dough briefly on a floured surface.
20. 20. Place the dough into the prepared pan.
21. 21. Press the dough flat with wet hands until the bottom is covered.
22. 22. Distribute the onions, tomatoes, arugula, and olives over the dough.
23. 23. Top the pizza with the mozzarella slices.
24. 24. Set the oven to 180 degrees fan-forced.
25. 25. Slide the pizza into the center of the oven.
26. 26. Bake the pizza for 20 minutes.

Nutrition per serving

• kcal: 743
• Protein: 32 g · Fett/Fat: 35 g · Carbs: 74 g