Spelt pizza with porcini mushrooms

Ingredients for 1 servings:

• 300 g spelt flour, light
• ½ cube of fresh yeast
• 150 ml water, lukewarm, approx.
• 1 tbsp olive oil
• 1 ½ tsp sea salt
• pepper
• 3 tbsp tomato paste
• 1 tbsp olive oil
• n. B. water
• 1 tsp balsamic vinegar
• ¼ tsp salt
• pepper
• e.g. marjoram
• n. B. Sage
• e.g. rosemary
• 1 clove(s) garlic, squeezed
• 100 g dried meat
• 1 pack of porcini mushrooms, dried, soaked
• 2 bell peppers, colored
• 100 g feta cheese made from goat’s milk
• 100 g Appenzeller, fresh
• olive oil for drizzling

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

simple, enough for 1 baking tray

Mix flour, yeast, water, olive oil, salt, and pepper to make a yeast dough and knead for about 5 minutes. I knead by hand; it works best for me. Let it rise for at least 20 minutes, until the dough has risen significantly. Mix tomato paste, olive oil, water, balsamic vinegar, salt, herbs, and garlic to make a sauce. Soak the porcini mushrooms according to the package instructions, drain, rinse, squeeze dry, and chop slightly if necessary. Wash the bell peppers and cut into strips. Cut the dried meat into strips. Grate the Appenzeller and crumble the feta cheese. Knead the dough briefly, then roll it out to the size of a baking sheet. Spread the sauce evenly over the dough. First, add the dried meat, then the mushrooms, then the peppers, and finally, distribute the Appenzeller and feta evenly over the sauce. Preheat the oven to 215°C (top/bottom heat, combi oven: pizza program). Place the baking tray on the second rack from the bottom of the oven and bake the pizza for about 15 minutes. After removing it from the oven, drizzle with a little olive oil, if desired.