Spelt Flatbread with Mushroom Topping
Pizza
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Cook Time
2 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This spelt flatbread with mushroom topping from the Thermomix® is a savory, vegetarian main course or finger food made with whole-wheat spelt flour, fresh mushrooms, and scallions. This recipe from the Pizza category is ideal for Mediterranean autumn/fall cuisine. Preparation takes a total of 150 minutes, with an active working time of about 45 minutes. The recipe is designed for 4 servings and is well-suited as a family meal.
Ingredients (17 ingredients)
-
30 g fresh yeast
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5 EL Olive oil
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400 g Whole-wheat spelt flour
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1 Stück Egg (size M)
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Salt
-
1000 g Mixed mushrooms
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4 Stück Scallions (possibly purple)
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2 -3 Sprigs of thyme
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Olive oil
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1 Zehe Garlic
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500 g Sour cream
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200 g Crème fraîche
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0.5 Stück Lemon (juice of)
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Salt
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Pepper
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Flour for dusting
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4 EL Pine nuts
Preparation (9 steps)
Prepare the yeast
Place 30 g fresh yeast, 5 tbsp olive oil, and 100 ml lukewarm water in the mixing bowl and mix for 20 sec/speed 3. Close the mixing bowl and let the mixture rest covered in a warm place for about 20 minutes.
Prepare the dough (part 1)
Add half of the whole-wheat spelt flour (200 g), 1 egg (size M), and 2 pinches of salt to the mixing bowl and mix for 2 min/kneading stage to form a thick dough.
Prepare the dough (part 2)
Add the remaining whole-wheat spelt flour (200 g) and 100 ml lukewarm water and knead for 3 min/kneading stage to form a strong yeast dough. Transfer the dough to a bowl and let it rise covered in a warm place for at least 1 hour.
Prepare the mushrooms and scallions
Clean 1 kg mixed mushrooms and cut into slices. Clean and wash 4 scallions, halve lengthwise, and cut into long pieces. Wash and shake dry 2-3 sprigs of thyme. Peel and press 1 clove of garlic.
Sauté the mushroom-scallion mixture
Heat some olive oil in a pan. Sauté the prepared mushrooms, scallions, thyme, and the pressed garlic clove in it. Then remove the pan from the heat.
Prepare the cream
Place 500 g sour cream, 200 g crème fraîche, juice of ½ lemon, salt, and pepper in the mixing bowl and mix for 20 sec/speed 3.
Prepare the oven
Set the oven grill to the highest setting, dust a baking sheet upside down (with the curve facing up) with some flour, and place it on the middle rack.
Shape and top the flatbreads
Knead the dough again and divide into golf ball-sized pieces. Roll out into small circles on a floured work surface with a rolling pin. Spread the cream on the dough circles, leaving about ½ cm free at the edge. Top with the mushroom-scallion mixture and 4 tbsp pine nuts.
Baking
Place the topped flatbreads on the prepared baking sheet and bake in the hot oven for 12-15 minutes until crispy and golden brown.
Finished cooking? Great! 🎉
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Allergens
- Cereals containing gluten
- Eggs
- Milk
- Nuts
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