Leek pizza

Ingredients for 4 servings:

• 150 g wheat flour (wholemeal)
• 100 g rye flour (wholemeal)
• n. B. Oil
• 1 egg(s)
• 150 g natural yogurt
• 40 g water, lukewarm
• 20 g yeast, fresh
• 1 tsp, leveled salt
• 1 pinch of caraway seeds
• 1 pinch(s) coriander powder
• curry powder
• herbal salt
• pepper
• 2 stalk(s) leeks (medium sized stalks)
• 2 tomatoes, sliced
• 200 g feta cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

with tomatoes and feta

Dissolve the yeast in the water, add it to the whole-wheat flour, and knead it with 1 tablespoon of oil, 1 egg, the yogurt, and the spices until you have a smooth, soft dough (the dough will be softer than regular pizza dough, but that’s intentional!). Let the dough rise in a warm place for about an hour. Meanwhile, wash and trim the leek and slice it into rings. Sauté it in a pan with a little oil for about 5 minutes and season with coriander, curry powder, and herb salt to taste. After it has risen, knead the dough briefly again, transfer it to a 26 cm springform pan lined with baking paper, and press it evenly onto the base. Cover the dough with feta cheese. If you don’t want to be too strict, you can simply crumble the feta cheese over the top; otherwise, cut it into thin slices first. Place the tomato slices on top of the feta cheese, ensuring the entire surface is covered. Then season the tomato layer with oregano, pepper, and herb salt. Arrange the leek rings on top. Place the dish relatively low in the oven (not preheated) and bake at 220°C (top/bottom heat) for 30-35 minutes.