Green Quinoa Pizza

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cook the quinoa in boiling salted water for about 7 minutes, remove the pot from the heat and let the quinoa stand for about 15 minutes, let it cool down. Crumble the yeast, mix with sugar until the yeast becomes liquid. Knead 1 tsp. salt, flour, 2 tbsp. oil, approx. 250 ml lukewarm water, 2 tbsp. vinegar, yeast and quinoa with the dough hook of the hand mixer to a dough.

2. 2

   Cover and leave to rise in a warm place for about 30 minutes.

3. 3

   Wash the chives, shake dry and cut into fine rolls. Mix crème fraîche, lemon juice and chives, season with salt and pepper. Peel and finely chop the onion. Sort the spinach, wash and drain.

4. 4

   Heat 1 tablespoon of oil in a frying pan, sauté onions in it, add spinach and let it collapse briefly, season with salt and pepper, put aside.

5. 5

   Knead dough, cut in half, form each half into 1 ball. Roll out dough cakes (approx. 34 cm Ø) on a floured work surface. Place on 2 baking trays lined with baking paper.

6. 6

   Pre-bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) one sheet at a time for about 10 minutes.

7. 7

   Wash and clean the zucchini and cut into thin slices. Wash the asparagus, cut off the woody ends and slice lengthwise. Remove pre-baked pastry from the oven, spread half of the herb crème fraîche on each side and cover half of the zucchini, asparagus and spinach.

8. 8

   Roughly grind the mozzarella and spread it over the pizzas. Bake the pizzas again sheet by sheet in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 10 minutes.

9. 9

   Remove from the oven, sprinkle with coarse pepper and cut into about 8 pieces each.

Nutrition Facts

KCAL
900 kcal

CARBS
116 g

FATS
33 g

PROTEINS
34 g