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EatSmarter exclusive recipe

Spelt Pizza

with Perch and Tomatoes
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Spelt Pizza

Spelt Pizza - The kind of pizza you can't get at any restaurant - a must!

Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
650
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie650 kcal(31 %)
Protein47 g(48 %)
Fat15 g(13 %)
Carbohydrates78 g(52 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.1 mg(34 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin13.6 mg(113 %)
Vitamin B₆0.7 mg(50 %)
Folate153 μg(51 %)
Pantothenic acid1.8 mg(30 %)
Biotin16.8 μg(37 %)
Vitamin B₁₂3.2 μg(107 %)
Vitamin C28 mg(29 %)
Potassium1,187 mg(30 %)
Calcium337 mg(34 %)
Magnesium119 mg(40 %)
Iron4.4 mg(29 %)
Iodine19 μg(10 %)
Zinc5.3 mg(66 %)
Saturated fatty acids8.6 g
Uric acid279 mg
Cholesterol115 mg
Development of this recipe:

Ingredients

for
4
Ingredients
7 ounces
7 ounces
Spelt flour (plus more for dusting)
½ cube
Yeast (about 21 grams)
2 ounces
2 sprigs
14 ounces
Perch fillet (without skin)
9 ounces
9 ounces
crushed Tomatoes (canned)
Preparation

Kitchen utensils

1 large Bowl, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Hand mixer, 1 Rolling pin, 1 Parchment paper, 1 Baking sheet, 1 Cutting board, 1 Large knife, 1 Fine-mesh sieve, 1 Kitchen towel

Preparation steps

1.
Spelt Pizza preparation step 1

Mix both flours and 1/2 teaspoon salt in a bowl and make a well in the center. Crumble in yeast.

2.
Spelt Pizza preparation step 2

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.

3.
Spelt Pizza preparation step 3

Meanwhile, drain sun-dried tomatoes and cut into strips. Rinse rosemary, shake dry, pluck needles and chop finely.

4.
Spelt Pizza preparation step 4

Rinse perch, pat dry and cut crosswise into thin slices.

5.
Spelt Pizza preparation step 5

Drain the mozzarella and cut into slices.

6.
Spelt Pizza preparation step 6

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.

7.
Spelt Pizza preparation step 7

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. 

8.
Spelt Pizza preparation step 8

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.

9.
Spelt Pizza preparation step 9

Top partially baked pizzas with perch slices and dried tomato strips and bake for another 5 minutes.

10.
Spelt Pizza preparation step 10

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.