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🍽️ Wholemeal Pizzetta with Feta and Olives

697 kcal · 30 min · 4 servings

Ingredients

• 500 g wheat whole wheat flour
• 1 cube yeast
• 2 tsp grated lemon zest
• 1 tsp sugar
• salt
• 220 ml lukewarm buttermilk
• 4 tbsp black olives (slices)
• 200 g sheep's milk cheese
• 1 pack tomato pieces (with herbs, 370 g)
• salt
• pepper
• 1 tsp dried oregano
• 5 tsp olive oil

Instructions

1. 1. Stir the yeast, buttermilk, and sugar in a bowl until smooth.
2. 2. Add the flour, the yeast-milk mixture, the lemon zest, and the salt.
3. 3. Knead the dough with the dough hooks of the electric mixer until it pulls away from the sides of the bowl.
4. 4. Cover the dough and let it rise in a warm place for about 1 hour.
5. 5. Knead the dough well on a floured work surface.
6. 6. Divide the dough into 10 equal pieces.
7. 7. Shape the pieces into balls and flatten them.
8. 8. Place the dough rounds on a baking sheet lined with baking paper.
9. 9. Finely chop the olives.
10. 10. Cut the feta into small cubes.
11. 11. Preheat the oven to 200 degrees.
12. 12. Spread the tomato pieces over the dough rounds.
13. 13. Lightly salt the pizzettas.
14. 14. Distribute the olive slices and the cheese cubes on top.
15. 15. Pepper the pizzettas to taste.
16. 16. Sprinkle them with oregano.
17. 17. Drizzle each pizzetta with 1/2 teaspoon of oil.
18. 18. Bake the mini pizzas in the preheated oven (200 degrees) on the second rack from the bottom for about 18 minutes.
19. 19. Remove the pizzettas from the oven.
20. 20. Garnish them with fresh oregano leaves.

Nutrition per serving

• kcal: 697
• Protein: 29 g · Fett/Fat: 25 g · Carbs: 87 g