Rye crust veggie pizza

Rye crust veggie pizza
 
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This recipe was uploaded
by RedfoxEstonia

 
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Ingredients

Ingredients
Method
 
  • 250 g + 150 g fine rye flour
  • 100 ml tepid water
  • 2 tbsp sourdough starter
  • 2 tsp ground coriander
  • 50 g young green peas
  • 50 g spinach
  • 50 g grated root celery
  • 50 g stalk celery
  • 1 small carrot, grated
  • 10 small brussels´sprouts
  • 100 g mozzarella
  • 2 tsp chopped fresh sage
  • 2 tsp chopped fresh rosemary
  • 100 g tomato paste
  • 1/2 tsp salt
  • 1 tsp ground pepper mix (rosé + white + green)
1. mix the first part of flour and tepid water, add the sourdough starter (see my sourdough bread recipe for that or go borrow from a baker). let stand overnight. add enough flour to make a really thick dough. let stand for at least overnight in the fridge, better, if a few days.
2. roll out the dough on the table and then press inside a shallow pan. let is rise for an hour in a warm place, make 6 cuts over the crust so the pizza will be easier to decide into slices later. then bake in amedium heat oven for 20 minutes.
3. cook the spinach in butter and a bit of salted water until soft. add the carrots, sprouts and celery, slightly heat them and let cool. pour on the pizza crust. add the peas, tomato paste (you can heat the tomato paste first with some soy oil tom make it less sour); crumble the mozzarella cheese on top and season with the herbs, salt and pepper.
4. bake in the oven in about 180 C for an hour. It takes longer than the ordinary pizza cause rye dough cooks more slowly. If you think the crust may burn from the bottom, put another baking plate underneath the pan. Eat warm or pack away in the fridge to take a piece along to a lecture or something.

Rye crust veggie pizza

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This recipe was uploaded by RedfoxEstonia

 
 
I don´t eat white bread (wheat etc). I don´t eat meat. I don´t eat cheeses like parmesan and I don´t eat anchovis. What else can I do - make a pizza with a thin sourdough crust and a lot of greens. A rather pleasing lunchbox item for school, cause I am too lazy to make sandwitches every single day.

Method


1. mix the first part of flour and tepid water, add the sourdough starter (see my sourdough bread recipe for that or go borrow from a baker). let stand overnight. add enough flour to make a really thick dough. let stand for at least overnight in the fridge, better, if a few days.
2. roll out the dough on the table and then press inside a shallow pan. let is rise for an hour in a warm place, make 6 cuts over the crust so the pizza will be easier to decide into slices later. then bake in amedium heat oven for 20 minutes.
3. cook the spinach in butter and a bit of salted water until soft. add the carrots, sprouts and celery, slightly heat them and let cool. pour on the pizza crust. add the peas, tomato paste (you can heat the tomato paste first with some soy oil tom make it less sour); crumble the mozzarella cheese on top and season with the herbs, salt and pepper.
4. bake in the oven in about 180 C for an hour. It takes longer than the ordinary pizza cause rye dough cooks more slowly. If you think the crust may burn from the bottom, put another baking plate underneath the pan. Eat warm or pack away in the fridge to take a piece along to a lecture or something.
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