Ingredients for the pizza dough:
Prepare the dough the day before. To do this, mix the water (set aside 1 tenth of it beforehand) and the yeast in a bowl. Add the flour and knead everything in a food processor for 5 minutes. At the end, gradually add salt and the remaining water and knead for another 5 minutes. Cover the dough with a cloth and let it rise in the refrigerator for 24 hours.
Form 1 ball (280 grams each) from the dough per person and let it rise for another 4 hours at room temperature, covered with a cloth. Sprinkle some durum wheat semolina on the worktop and shape the pizzas.
Ingredients for the topping:
Preheat oven to 250 degrees. Cut the broccoli into small florets. Clean the celery stalks and cut them into fine pieces. Wash oregano, dry, pluck the leaves from the stems and chop finely. Finely chop the apricots.
Heat a pot of water and season well with salt. Briefly cook the broccoli florets and celery in it, then add them to ice-cold water and drain through a sieve.
Spread the pizzas with crème fraîche, then season with a little salt and pepper and sprinkle with oregano. Spread the celery, broccoli florets, North Sea crabs and apricots evenly on top and sprinkle with the cheese. Bake the pizzas on a baking sheet for 10-15 minutes until golden brown.
Further information
Kale is currently in season. Rainer Sass uses the vitamin-rich vegetables as a pizza topping with three types of cheese. Recipe
Ready meals are unhealthy. You can easily prepare classics such as pizza, fries, stews and lasagne yourself. more
Yeast, sponge or puff pastry: The selection of doughs is almost as diverse as the baked goods themselves. An overview. more
Schleswig-Holstein Magazine
This topic in the program:
Schleswig-Holstein Magazine | 02/29/2024