Pour the water into a bowl and dissolve the yeast in it. Add salt and knead, first spelled flour, then durum wheat flour and pizza flour in the dough. Knead for dough should be smooth and supple. Place the dough covered to raise a warm place for approx. 1 hour. Drop the dough onto a griddle board. Divide it into four pieces and roll out each dough thinly, either for round or elongated pizza bottoms, which are spread on baking paper.
Turn on the oven at 250 degrees and leave a baking sheet or baking tray in the oven. Peel the onions and cut them into slices. Peel if necessary. the potatoes and cut them into very thin slices. Chop the rosemary. Brush the dough pieces with the oil. Distribute mozzarella, onions, potatoes and rosemary on the pizza bottoms. Season with salt and pepper. Carefully pour the pizzas onto the hot plate when the oven and plate are hot. Bake the pizzas for approx. 12 minutes.
Rinse the salad and toss it dry. Rinse the beans. Sip and steam them for 1 minute. Rinse them with cold water and drain them. Halve the avocado, remove the stone and cut the avocado meat into cubes. Squeeze half the lemon. Mix lettuce with beans, avocado, lemon juice and freshly-baked peas. Drizzle balsamic vinegar over, turn the salad around and season it with salt and pepper. Serve the salad for the pizzas.
Energy: 3104 kJ (739 kcal).
Carbohydrate: 111 g.
Fat 23 g, including 7g saturated fat.
This post was published on March 25, 2020 10:17 pm