Ingredients (4 portions):
Dough:
- 400 g spelt or wholemeal rye flour
- 600 g skimmed curd cheese
- 1 pkg baking powder
- 10 g salt
Sauce:
- 400 g strained tomatoes
- 1 clove of garlic
- 1 pinch of sugar
- salt, pepper
Topping:
- 1 courgette
- 150 g tinned sweetcorn
- 1 sweet pepper
- 250 g mozzarella
Preparation:
To make the dough, mix the flour, skimmed curd cheese, baking powder and salt and roll out into four pizzas. For the sauce, chop the garlic and mix with the tomato purée, season with salt, pepper and a pinch of sugar
and spread on the pizzas. For the topping, cut the peppers into strips and the courgettes into slices. Place the peppers, sweetcorn and courgettes on the pizza, then sprinkle with grated mozzarella.
Preheat the oven to 250 °C (top/bottom heat). Place the pizzas in the oven until the desired degree of browning is reached (approx. 20 minutes).
Tips:
Top with fresh rocket after baking. Chilli oil enhances the flavours. Alternatively, any vegetables, grilled chicken breast strips or sheep's cheese can be used as toppings.
