Contents
show
Ingredients
- 400 g Durum wheat flour
- 50 g Chickpea flour
- 50 g Soy flour
- 5 g Yeast fresh
- 0,25 tbsp Salt
- 25 ml Rapeseed oil
- 110 g Arugula
- 40 g Cashew nuts
- 1 medium sized Clove of garlic
- 80 ml Rapeseed oil
- 30 g Parmesan
- Salt and pepper
- 200 g Pizza tomatoes
- 2 tbsp Rapeseed oil
- 125 g Mozzarella minis
- 200 g Cherry tomatoes red
- 325 ml Lukewarm water
Instructions
- Prepare the dough: put the three types of flour in a bowl and mix. Crumble the yeast and add lukewarm water. Knead the ingredients with the dough hook for 10 minutes, ideally set a kitchen clock. Add salt and 25 ml rapeseed oil to the dough and knead everything for another 5 minutes.
- Put the soft, slightly sticky dough in a mixing bowl with a lid and close. Let rest in the refrigerator for 2880 minutes.
- Make the pesto: Puree the rocket 100 g cashew nuts, Parmesan, 80ml rapeseed oil, salt and pepper with a blender. Pour the pesto into glasses.
- Form the dough: Line a baking sheet with baking paper, cut the dough in half and place a little space between them on the prepared baking paper, form two flat cakes with the floured fingertips. Brush each dough flat with a little rapeseed oil. Cover and leave to rest for 15 minutes, then preheat the oven to 230 degrees.
- Clean arugula 10 g. Wash cherry tomatoes and cut in half. Place pizza tomatoes on the flatbreads and spread. Bake the baking tray in a hot oven for about 20-25 minutes. Serve hot, garnished with mozzarella minis, cherry tomatoes, some pesto from the glass and rocket.
Nutrition
Serving: 100gCalories: 223kcalCarbohydrates: 19.6gProtein: 7.4gFat: 12.8g