Name: Hearty Spelt Pizza with Pesto and Tomatoes
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 4 Portionen
Ingredients: 0.5 cube Yeast; 1 tsp Granulated sugar; 500 g Spelt flour Type 630; 2 tbsp Native olive oil extra; Salt; Pepper; 6 tsp Pesto verde; 200 g Crème fraîche; 200 g Cherry tomatoes; 12 piece Dried tomatoes in oil; 2 Pck. Mozzarella; 50 g Pine nuts; 0.5 Bd. Basil

Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Hearty Spelt Pizza with Pesto and Tomatoes is ready in 2 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This spelt pizza with pesto is an absolute delight! The dough is prepared with spelt flour, giving it a particularly hearty note. The pesto, fresh and dried tomatoes, and mozzarella provide a Mediterranean taste experience. I like to make this pizza for birthdays or just when I feel like something savory. The preparation is a bit time-consuming, but the result is definitely worth it. If you like, you can add some olives. A great recipe for all pizza lovers!

Ingredients (13 ingredients)

Preparation (7 steps)

Activate yeast

Thermomix® Setting

2 min/99°F/Speed 2 37

Add 0.5 cubes of yeast and 1 tsp of sugar to 250 ml of lukewarm water in the mixing bowl and stir for 2 min./37°C/speed 2. Then let it rest in the mixing bowl for 10 minutes.

120

Prepare spelt dough

Thermomix® Setting

3 min/Kneading speed

Add 500 g spelt flour type 630, 2 tbsp olive oil, salt and pepper to the yeast mixture in the mixing bowl and knead for 3 min./kneading level to a dough. Transfer the dough to a bowl and let it rise, covered, in a warm place for about 1 hour.

180

Prepare pesto cream

Thermomix® Setting

10 sec/Speed 3

Put 6 tsp pesto verde and 200 g crème fraîche into the mixing bowl, season with salt and pepper and stir for 10 sec./speed 3. Then transfer.

Prepare tomatoes

Wash and halve 200 g cherry tomatoes. Drain 12 dried tomatoes in oil, cut into strips and set aside. Drain and tear up 2 packs of mozzarella.

Top pizza

Preheat the oven to 200 degrees. Divide the dough into 4 equal pieces and roll out into circles on a floured work surface. Spread with the pesto cream and top with the tomatoes and mozzarella.

Prepare pine nuts

Roast 50 g of pine nuts in a pan without fat until golden brown and set aside.

Bake pizza

Bake the pizzas in the preheated oven for about 15 minutes. After 5 minutes, sprinkle the pine nuts on the pizzas and bake for another 10 minutes. Garnish with 0.5 bunch of basil before serving.