Pizza ahoy
Ingredients for 4 servings
| 10 tbsps | TischleinDeckDich |
| 300 ml | vegetable stock |
| 2 – 3 tsps | tomato spread |
| 7 – 8 tbsps | wholemeal spelt flour |
| 100 g | leaf spinach |
| 300 g | pizza tomatoes |
| 80 – 100 g | smoked salmon slices |
| 70 g | mozzarella |
| herb salt | |
| grease to grease the baking pan |
Preparation
Pour approx. 300 ml vegetable stock over the TischleinDeckDich, season with salt, stir, cover and leave to swell for 5 minutes and cool.
Then stir in the flour and spread and season with herb salt. Preheat the oven to 200 °C.
Spread the dough in a greased springform pan (Ø 26 cm) using a large spoon and prick several times with a fork. Pre-bake the dough for 10 minutes at 200 °C (fan oven 180 °C) in a preheated oven. Place the pizza tomatoes on the base, spread the drained spinach, the salmon slices and the cheese on top and season with herb salt if necessary.
Bake in a preheated oven for approx. 20-25 minutes. The pizza can also have a vegetarian topping with colourful vegetables.