Salad topping for whole grain pizza with onions
Whole grain pizza with onions
Dissolve the yeast in lukewarm water. Stir in whole grain flour, salt and half of the pizza flour. Knead the dough well while adding more flour until the dough is smooth and supple. Knead for at least 10 minutes. Let the dough rise to double the size.
Beat the dough and shape it into four balls and leave to simmer for 15 minutes. Roll out the dough into four thin circles on a table sprinkled with whole wheat flour. Brush the pizza bottoms with olive oil and sprinkle them with finely shredded onions and rosemary. Move the pizza bottoms onto either a baking tray or a baking tray. Bake the pizza bottoms at 250 degrees for about 10 minutes, until the edges are golden and crisp.
Rinse the salad and toss it completely dry. Cut the tomatoes into slices. Roughly grate the cheese or grate it in flakes.
Distribute tomato slices, lettuce leaves, ham and cheese on the pizza bottoms and serve them warm.
The filling can be infinitely varied with, for example, canned tuna, boiled chicken, boiled ham, olives, anchovies, sun-dried tomatoes, fresh mozzarella, etc.
Energy: 3104 kJ (739 kcal).
Carbohydrate: 125 g.
Fat: 17 g, including 5g saturated fat.
This post was published on March 24, 2020 5:21 pm