John Myers
Contents
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Ingredients
Pizza dough:
- 300 ml Water cold
- 5 g Fresh yeast
- 500 g Spelt flour type 630
- 10 g Salt
- 5 tbsp Extra virgin olive oil
Brat:
- 250 g Ricotta
- 100 g Freshly grated Parmesan
- 250 g Mozzarella
- 200 g Tomatoes
- Extra virgin olive oil
- Coarse salt
- Telly cherry pepper
- Basil
- Arugula
- Parchment paper
Instructions
Yeast dough / previous day !:
- Crumble the yeast in cold water and dissolve while stirring! Add flour, salt and oil and knead well for at least 5 minutes! Then flour the work surface and knead the dough by hand again for 5 minutes and fold it up again and again! Shape into a ball, flour and place covered in the fridge!
Topping / Next day:
- Take the dough out of the refrigerator 1 hour before use! In the meantime, wash the tomatoes, remove the stalk and cut into thin slices. Grate the Parmesan and drain the mozzarella, cut in half and cut into thin slices! Wash the basil and rocket and spin dry.
Set oven top / bottom heat 250 °, optionally 300 °
- Then lay out baking paper on a baking sheet and lay out the dough on it! Then spread the ricotta on it. Top with mozzarella, sprinkle with Parmesan and top with tomatoes. Then let it rest for another 10 minutes! Then bake for about 15-20 minutes in the lowest part of the oven!
- After baking, sprinkle the pizza with basil and rocket! Serve!
Nutrition
Serving: 100gCalories: 259kcalCarbohydrates: 22gProtein: 8.8gFat: 15.1g
