Root vegetable pizza

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour, caraway and salt in a bowl. Stir 50 ml lukewarm water and yeast until smooth. Add the mixed yeast, 3 tbsp. oil and 175 ml lukewarm water to the flour and work into a smooth dough using the dough hooks of the hand mixer.

2. 2

   Cover and leave to rise for about 45 minutes.

3. 3

   Peel carrots, beetroot and parsnip and slice them into thin slices. Wash the thyme and chop the leaves finely. Wash and clean spring onion and cut into thin rings. Mix sour cream, horseradish and thyme, season with salt and pepper.

4. 4

   Cut the dough in half. Roll out one half of the dough oval in the size of a baking tray and place it on a baking tray lined with baking paper. Spread about half of the cream on the dough, leaving about 1 cm of edge free.

5. 5

   Spread about half each of the vegetable slices and cream cheese in flakes on the pizza and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes.

6. 6

   Coarsely chop the walnuts and spread them on the pizza about 5 minutes before the end of the baking time. If necessary, clean, wash and shake the salad dry. Remove the pizza from the oven and sprinkle with 1 tbsp. olive oil.

7. 7

   Spread half of the lettuce leaves on top and serve immediately. Process and bake the other half in the same way.

Nutrition Facts

KCAL
710 kcal

CARBS
84 g

FATS
34 g

PROTEINS
17 g