Spelt Pizza with Mushrooms and Scarmoza Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 24.44 g | (25 %) | ||
| Fat | 11.37 g | (10 %) | ||
| Carbohydrates | 47.67 g | (32 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.73 g | (16 %) |
| Vitamin A | 101.77 mg | (12,721 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.58 mg | (47 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 22.17 μg | (7 %) | ||
| Pantothenic acid | 0.29 mg | (5 %) | ||
| Biotin | 1.39 μg | (3 %) | ||
| Vitamin B₁₂ | 0.18 μg | (6 %) | ||
| Vitamin C | 7.66 mg | (8 %) | ||
| Potassium | 205.89 mg | (5 %) | ||
| Calcium | 359.31 mg | (36 %) | ||
| Magnesium | 16.63 mg | (6 %) | ||
| Iron | 3.29 mg | (22 %) | ||
| Zinc | 0.61 mg | (8 %) | ||
| Saturated fatty acids | 5.07 g | |||
| Cholesterol | 43.8 mg |
Ingredients
- For the dough
- 250 grams Spelt flour
- 1 tsp salt
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- olive oil
- Pastry flour (for the work surface))
- For topping
- 150 grams brown button Mushroom
- 2 small Plum tomato
- 4 Anchovy fillet (in oil)
- 2 Tbsps puree Tomatoes (canned)
- salt
- freshly ground peppers
- dried oregano
- 150 grams grated Scamorza
- 2 Tbsps freshly chopped parsley
Preparation steps
For the dough: In a bowl, mix together the flour and salt and make a well in the center. Crumble the yeast into the well, add the sugar and 80 ml (approximately 1/3 cup) of lukewarm water and let stand 20 minutes. Add 2 tablespoons of oil and 50 ml (approximately 3 tablespoons) of lukewarm water and knead to a smooth dough. If the dough is too dry, add a little more lukewarm water. Cover and let rise in a warm, draft-free place.
Clean the mushrooms with a damp cloth and chop. Rinse, core and slice or dice the tomatoes. Drain the anchovies on paper towels and finely chop.
Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper.
Knead the dough well, divide in half and roll out on a floured work surface to two thin oblong disks. Place on the baking sheet. Brush each with 1-2 tablespoons of tomato puree, season with salt, pepper and oregano.
In a bowl, mix together the cheese, tomatoes, chopped mushrooms and anchovies and spread on the dough. Bake until the crust is crisp and the cheese has melted, 15-20 minutes. Remove and serve sprinkled with fresh parsley and cut into pieces.
