Pizza wreath with spinach filling

Ingredients for 5 servings:

• 450 g spelt flour type 1050
• 1 tbsp hemp flour
• 1 tbsp sea salt, fine
• 1 tsp raw cane sugar
• 1 packet of dry yeast
• 1 tsp bread spice mix or coriander
• 3 tbsp olive oil
• 280 ml water, lukewarm
• Flour for the work surface
• 2 tbsp coconut oil or olive oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 600 g spinach, drained
• Locust bean gum, if required
• 1 tsp vegetable broth, homemade
• 1 tsp herbal salt, homemade
• e.g. cayenne pepper
• e.g. coriander
• 150 g sheep’s cheese
• 2 handfuls of walnuts, chopped

Instructions

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

it also works without meat

Place all the dry dough ingredients in a bowl and mix with a whisk. Then add the oil and water and mix everything into a dough. I use my food processor for this. Let it rise in a warm place for about 30 minutes. Sauté the onions and garlic in the oil, add the spinach and spices, and mix everything together. If the mixture is too thin, thicken with a little locust bean gum. Let it cool slightly. Now knead the dough, adding a little more flour if necessary, and roll it out on a floured baking sheet (30 x 50 cm). Spread the spinach filling evenly over it, spread the feta cheese on top, and sprinkle with the chopped walnuts. Fold the dough over the filling and place the ring in a dish. Score the top of the dough and brush with oil. Bake the pizza ring in a preheated oven at 190°C (fan oven) for about 25-30 minutes. Enjoy!