Spelt Pizza
Spelt Pizza - The kind of pizza you can't get at any restaurant - a must!
Healthy, because
Even smarter
Nutritional values
Spelt extracts valuable minerals and trace elements such as magnesium and zinc from barren soil. The high content of silicic acid, which benefits the skin, hair and nails, is also outstanding. Rich B vitamins support this positive beauty effect.
If you are worried that your iodine intake is being cut short, you should try sea fish for spelt pizza toppings: redfish fillets are a great fit and contain the trace element that is so important for the thyroid gland. Freshwater fish such as pike-perch, on the other hand, have hardly any iodine to offer.
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,187 mg | (30 %) | ||
| Calcium | 337 mg | (34 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 115 mg |
Ingredients
- Ingredients
- 7 ozs Spelt flour
- 7 ozs Spelt flour (plus more for dusting)
- salt
- ½ cube Yeast (about 21 grams)
- 2 ozs sun-dried tomatoes (in oil)
- 2 sprigs rosemary
- 14 ozs Perch fillet (without skin)
- 9 ozs Mozzarella
- 9 ozs crushed Tomatoes (canned)
- peppers
Kitchen utensils
Preparation steps
Mix both flours and 1/2 teaspoon salt in a bowl and make a well in the center. Crumble in yeast.
Pour 250 ml (approximately 1 cup) lukewarm water into well and knead with dough hook of a hand mixer to a smooth, pliable dough. Cover dough with a kitchen towel and let rise for about 30 minutes in a warm place.
Meanwhile, drain sun-dried tomatoes and cut into strips. Rinse rosemary, shake dry, pluck needles and chop finely.
Rinse perch, pat dry and cut crosswise into thin slices.
Drain the mozzarella and cut into slices.
Turn out dough onto a lightly floured work surface, divide into 4 portions and roll out each to about 23 cm (approximately 9 inches) in diameter.
Place 2 rounds on a sheet of parchment paper the size of a baking sheet and set aside. Line a baking sheet with parchment paper and place remaining 2 rounds on top.
Spread 1/4 tomatoes over each pizza and sprinkle with rosemary, salt and pepper. Top with mozzarella slices and bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 450°F) for 15 minutes.
Top partially baked pizzas with perch slices and dried tomato strips and bake for another 5 minutes.
Remove pizzas on parchment paper from the sheet. Season with salt and pepper. Place remaining dough rounds with parchment paper on baking sheet and bake in the same manner. Serve each pizza hot from the oven.
