Broccoli Pizza

Ingredients

• 0.5 block fresh yeast
• 300 g spelt flour type 1050 (+1 tbsp for working)
• 100 g semolina (+1 tbsp for working)
• 1 tbsp salt
• 4 tbsp olive oil
• 1 Red Onion
• 2 Garlic cloves
• 5 tbsp olive oil
• 1 tsp herbs de Provence
• 400 g Broccoli
• Sea salt
• 200 g Sour Cream
• Pepper

Instructions

1. 1.

   Dissolve the yeast in 200 ml lukewarm water. Mix flour, semolina and salt, place in a bowl, press a well in the center, pour in the yeast mixture and oil. Knead into a smooth dough. Add more water or flour if needed. Knead vigorously on a floured surface and cover; let rise in a warm spot for about 1 hour.

2. 2.

   While the dough rises, peel the onion and garlic. Quarter the onion and slice into thin strips. Mince the garlic and mix with 4 tbsp olive oil and herbs de Provence. Clean, wash and cut the broccoli into small florets. Blanch in boiling salted water for about 1 minute, drain, shock in cold water and let drain.

3. 3.

   Divide the dough into four equal pieces and knead again. Roll each piece out on a semolina‑dusted surface into thin pizzas (about 24 cm diameter). Place the pizzas on two baking trays lined with parchment paper. Brush each pizza with about 1 tbsp of the garlic‑herb oil and sprinkle roughly one quarter of the onions and broccoli over them.

4. 4.

   Transfer to a preheated oven at 200 °C (180 °C fan; gas: level 3) and bake for about 20 minutes until golden brown. Spread about 5 tbsp sour cream on each pizza with broccoli and bake for another 5 minutes. Finish by salting, peppering and drizzling a little oil over the finished pizzas.