Pizza with zucchini, cress and Emmental

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Crumble the yeast, mix with sugar until the yeast becomes liquid. Knead 1 level tsp. salt, flour, 2 tbsp. oil, approx. 300 ml lukewarm water and yeast with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes

2. 2

   Grate 50 g of cheese. Cut the remaining 50 g of cheese into sticks. Mix mustard, crème fraîche, sour cream and grated cheese, season with salt and pepper. Wash and clean the zucchini and cut into thin slices

3. 3

   Knead dough, cut in half and form into 2 balls. Roll out 2 large round pizzas (approx. 34 cm Ø each) on a floured work surface. Place on 2 baking trays lined with baking paper. Spread both pizzas with half of the mustard cream each. Spread the zucchini and cheese sticks on them and drizzle each with 1 tbsp. oil

4. 4

   Bake one after the other in a preheated oven (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) on the lower rack for 15-20 minutes. Wash the cress and mint, shake dry and pluck the leaves from the stalks. Mix honey, vinegar and 1 tbsp. oil, season with salt and pepper. Mix mint, cress and vinaigrette. Spread the herb vinaigrette on the pizzas

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
850 kcal

CARBS
98 g

FATS
39 g

PROTEINS
24 g