Spelt Pizza with Pesto
Spelt pizza with pesto - Green protein flat cakes with crisp asparagus. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The essential oils from basil stimulate the appetite and help calm the stomach. In addition, green asparagus boosts the entire metabolism and helps the body to flush out toxins.
Outside asparagus season, this spelt pizza can be topped with broccoli florets. The broccoli florets should be blanched briefly in hot water beforehand.
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 241.1 μg | (80 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 29.5 mg | (31 %) | ||
| Potassium | 992.7 mg | (25 %) | ||
| Calcium | 325.5 mg | (33 %) | ||
| Magnesium | 212.9 mg | (71 %) | ||
| Iron | 14.7 mg | (98 %) | ||
| Iodine | 65.7 μg | (33 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 225.9 mg | |||
| Cholesterol | 27.3 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 18 ozs Spelt flour
- ½ cube Yeast
- salt
- 5 Tbsps olive oil
- 2 ozs Basil
- 1 garlic clove
- 3 Tbsps Parmesan
- 4 Tbsps Sunflower seed
- peppers
- 1 tsp White pepper
- 1 Red onion
- 4 ozs Mozzarella
Preparation steps
Put the flour in a bowl, press a depression in the middle, crumble the yeast into it and cover with 3 tbsp. of lukewarm water. Cover and leave to rise for 5 minutes.
Add salt, 3 tbsp. oil and 8 ounces water to the pre-dough, knead for 10 minutes and work into a smooth dough. Let the dough rise in a warm place for 1 hour.
Meanwhile, wash the basil, shake dry and pluck the leaves. Peel and chop the garlic. Grate the parmesan finely. Finely puree everything with 2 tablespoons sunflower seeds and the remaining olive oil. Season pesto with salt and pepper.
For the topping, wash the asparagus, cut off the woody ends, peel the lower third. Peel onion and cut into rings. Cut mozzarella into slices.
Divide the dough into 4 portions and roll out to 1 longish flat cake each. Place 2 pizza flat cakes on a baking tray covered with baking paper. Spread the pesto evenly on the flat cakes, cover with asparagus, onion and mozzarella and sprinkle with the remaining sunflower seeds. Bake in a preheated oven at 450 °F on the lowest rack for 15-20 minutes.
