John Myers
Contents
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Ingredients
for the dough:
- 250 g Wholemeal spelt flour
- 250 g Spelt flour
- 25 g Fresh yeast
- 1,5 tsp Salt
- 1 tsp Sugar
- 1 tbsp Olive oil
- 250 ml Lukewarm water
for covering:
- 1 tbsp Ajvar
- 2 tbsp Pesto Rosso
- 1 tbsp Tomato paste
- 1 pole Leek
- 300 g Mushrooms
- 2 Pc. Peppers
- 1 small can Corn
- 4 Pc. Tomatoes
- Salt, pepper, pizza seasoning
- Olive oil
- 250 g Freshly grated cheese of your choice, e.g. mozzarella, mountain cheese, Gouda
Instructions
- For the dough, mix the two types of flour in a bowl. Press a well in the middle and crumble the yeast into it. Sprinkle the sugar on top and pour 100 ml of lukewarm water over it. Cover the edge with a little flour and cover the dough and let rise in a warm place for about 15 minutes. The yeast-water mixture should then have developed small bubbles.
- Add salt, olive oil and the rest of the lukewarm water and knead with the dough hook of the hand mixer or your hands for about 7 minutes. Shape the dough into a ball and cover and let rise in a warm place for about 45 minutes until the volume has almost doubled.
- Cut the leek into fine rings for the topping. Cut the mushrooms into thin slices and the peppers into thin strips. Fry everything in a pan in a little heated olive oil for 3 minutes. Season to taste with salt, pepper and pizza seasoning. Remove the pan from the stove. Drain the corn and fold in. Cut the tomatoes into slices.
- Roll out the dough to the size of a baking sheet and place on a baking sheet lined with baking paper. Mix together ajvar, tomato paste and pesto and brush the pastry base with it. Spread the vegetable mixture evenly on top. Spread the tomato slices on top. Sprinkle with cheese and bake in the preheated oven on the middle rack at 200 degrees (or convection 180 degrees) for about 30 minutes.
Nutrition
Serving: 100gCalories: 89kcalCarbohydrates: 2.1gProtein: 4.5gFat: 7g
