Colorful Spelt Pumpkin Pizza
Colorful Spelt Pumpkin Pizza - Popular classic in an autumnal guise
Healthy, because
Even smarter
Nutritional values
The bitter substances in radicchio support the work of the liver and gall bladder and thus improve fat digestion. Cress contributes to blood thinning with its secondary plant compounds. This reduces the risk of clots forming, which can trigger a heart attack or stroke.
For more fiber, vitamins and minerals, prepare the dough with whole spelt flour - then it also tastes a little nuttier. If you like, you can also prepare more dough and freeze some of it. After thawing, this can then be processed normally. If you cannot get pumpkin try using butternut squash instead.
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,428 mg | (36 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 14 ¼ ozs Spelt flour (Type 630)
- ½ cube fresh Yeast
- ½ tsp honey
- 4 Tbsps olive oil
- salt
- 7 ozs Hokkaido pumpkin (about 1/4 pumpkin)
- 2 Tbsps lemon juice
- peppers
- 1 garlic clove
- 1 oz Tomato paste
- 10 ozs strained tomato (canned)
- 1 tsp dried oregano
- 1 red onion
- ½ Radicchio
- 1 handful Radish Cress
- 2 ¼ ozs Pomegranate seed (4 TBSP.)
Preparation steps
For the dough, sift flour into a bowl. Mix yeast with 8.5 ounces of lukewarm water and the honey and pour into the flour. Knead everything with 2 tablespoons of oil and 1 pinch of salt until a smooth dough comes away from the edge of the bowl. Cover and let rise for 1 hour.
Meanwhile, for the topping, clean, wash, seed and cut pumpkin into narrow wedges. Drizzle with remaining oil and lemon juice and season with salt and pepper. Peel garlic, chop finely, mix with tomato paste, tomatoes, oregano, salt and pepper and season to taste. Peel and halve the onion and cut into fine strips.
Cut dough into quarters and roll out each into a thin oval. Place dough patties on baking paper and spread with tomato sauce, leaving a narrow border all around. Top with squash wedges and sprinkle with onion strips. Carefully slide the pizzas with the paper onto the baking sheets and bake in a preheated oven at 240 °C /470 °C for 15 minutes or until golden brown.
Meanwhile, clean radicchio, wash, spin dry and cut into fine strips. Wash cress and shake dry. Sprinkle radicchio, pomegranate seeds and radish cress on pizzas and serve pizzas cut into strips.
