Mini Pizzas with Zucchini Ricotta

Ingredients

• 230 g spelt whole wheat flour
• 2 tbsp spelt whole wheat flour (for kneading)
• 20 g oat bran (3 tbsp)
• 0.25 tsp yeast (10 g)
• Salt
• 2.5 tbsp olive oil
• 2 shallots
• 1 clove of garlic
• 250 g zucchini
• Pepper
• 250 g ricotta cheese
• 30 g green pesto (3 tbsp)
• 45 g roasted pine nuts (3 tbsp)

Instructions

1. 1.

   Place flour and oat bran in a bowl, make a well in the center, dissolve yeast with 1 1/2 tbsp lukewarm water and add it to the well. Let rise covered for 5 minutes. Add salt, 1 1/2 tbsp oil and 110 ml water to the dough, knead for 10 minutes and work into a smooth dough. Let the dough rise in a warm place for 1 hour.

2. 2.

   Meanwhile, peel and finely dice the shallots and garlic. Clean, wash and dice the zucchini. Heat the remaining oil in a pan. Sauté the shallots, garlic and zucchini in it for 3-5 minutes over medium heat; then salt, pepper, remove from heat and let cool slightly.

3. 3.

   Add ricotta to the pan, mix and season the filling. Roll out the dough into a rectangle on a floured work surface. Spread with pesto, leaving about a 1.5 cm wide border all around. Spread the ricotta-zucchini mixture on top and sprinkle with pine nuts. Roll up the dough and place seam-side down on a baking sheet lined with parchment paper. Cut the roll into 8 pieces and separate the dough pieces. Bake the mini pizzas in a preheated oven at 180 °C (160 °C convection; Gas: level 2-3) for 40-45 minutes. Remove the mini pizzas from the oven and serve.