Two kinds of millet pizza with herb cream cheese, zucchini and tomatoes
easy
75 mins
75 mins
Ingredients
- 1 collar Parsley
- 1/2 cube (21 g) fresh yeast
- 150 g Wholemeal wheat flour
- 150 g Millet Flakes
- 1/2 TEASPOON Salt
- 1 Egg
- 1 TABLESPOON Olive oil
- 250 g Tomatoes
- 250 g Courgette
- 100 g Cream cheese with herbs from Provence
- 200 g Sour cream
- 1 (125 g) scoop of mozzarella cheese
- 40 g Cheddar cheese
- 1 Dill and borage stalk
- 7-10 Tbsp Flour
- 7-10 Tbsp fresh herbs and flowers
- baking paper
Directions
- 1
Wash and chop the parsley. Dissolve yeast in 1/4 litre of lukewarm water. Pour wholemeal wheat flour, millet flakes and salt into a mixing bowl. Stir in the dissolved yeast with the dough hooks.
- 2
Knead in the egg, oil and herbs. Form the dough into two balls with floured hands. Cover and leave to rise in a warm place for about 20 minutes. In the meantime, clean and wash the tomatoes and zucchini and cut them into thick slices.
- 3
Mix cream cheese and sour cream. Cut cheese into thin slices. Wash the dill and borage. Remove leaves and flags. Roll out dough balls on a floured work surface (approx. 20 cm Ø; so that they fit on a baking tray).
- 4
Place on a baking tray lined with baking paper. Spread with cream cheese cream. Cover one pizza with tomatoes, the other with slices of zucchini. Spread cheese and herbs on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes.
- 5
Serve garnished as desired with fresh herbs and their flowers.
Nutrition Facts
630 kcal
54 g
33 g
26 g
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