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

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.