Spelt Pizza with Grilled Vegetables
Spelt Pizza with Grilled Vegetables - Tomato-free pizza? Sure, when topped with grilled vegetables and fresh cheese
Healthy, because
Even smarter
Nutritional values
Spelt flour provides valuable protein and unsaturated fatty acids, as well as vitamins and minerals such as zinc, which is great for the immune system and the liver.
The longer the pizza dough has time to rise, the better it gets in consistency and taste.
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 601 mg | (15 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 32 mg |
Ingredients
- Ingredients
- 7 ozs Spelt flour
- 7 ozs Spelt flour (plus more for dusting)
- salt
- ½ cube Yeast
- 1 Zucchini
- 1 small Eggplant
- 1 yellow Bell pepper
- 2 garlic cloves
- 6 sprigs thyme
- 4 Tbsps olive oil
- peppers
- 9 ozs Ricotta cheese
Kitchen utensils
Preparation steps
Mix the two flours and 1/2 teaspoon salt in a bowl and make a well in the center. Crumble yeast into well.
Pour approximately 1 cup lukewarm water into well and knead with dough hook of a stand mixer to a smooth dough. Cover the dough with a kitchen towel and let rise about 30 minutes in a warm place.
Meanwhile, rinse and dry zucchini, eggplant, and bell pepper. Cut zucchini and eggplant into 1/2-inch slices and cut bell pepper into strips.
Peel the garlic and cut into thin slices.
Rinse thyme, shake dry and pluck the leaves. Mix oil with garlic and thyme. Season with salt and pepper.
Heat a grill pan. Grill vegetables for about 5 minutes, then sprinkle each with garlic-thyme oil.
Divide pizza dough into 4 portions on a floured work surface and roll out each to about 9 inches in diameter.
Place 2 dough rounds on a sheet of parchment paper and use parchment to slide dough onto a parchment-lined baking sheet. Put remaining dough rounds on the parchment paper (used to slide off dough) and set aside.
Spread dough on a baking sheet with ricotta, leaving a border all around. Top each with 1/4 of the grilled vegetables and bake on bottom rack of preheated oven at 450°F for 15-20 minutes. Remove pizzas on parchment from the sheet. Place remaining dough on parchment onto baking sheet and bake in the same manner. Serve each pizza hot from the oven.
