Pan Pizza Without Yeast

Ingredients

• 250 g spelt flour type 1050 (+ 1 tbsp for working)
• 1 tsp Baking powder
• 250 g Greek yogurt
• 10 tbsp olive oil
• Salt
• 175 g chicken breast fillet
• a pinch harissa (oriental spice)
• 3 spring onions
• 200 g beetroot leaves
• 1 splash Lemon juice
• 250 g tomatoes (3–4 pieces)
• 3 stalks lovage
• 1 Red Onion
• 1 Garlic clove
• 0.5 chili pepper
• 2 tbsp balsamic vinegar
• Pepper
• 100 g Parmesan (32% fat in dry matter)

Instructions

1. 1.

   Mix flour with baking powder, add yogurt, 4 tbsp oil and salt, knead into a smooth dough, adding more flour if needed; cover and rest for about 15 minutes. Then divide into four pieces, knead each again and roll out on a lightly floured surface into flatbreads.

2. 2.

   Wash the meat, pat dry, season with salt and harissa. Place in a baking dish and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) on the middle rack for 25–30 minutes.

3. 3.

   Meanwhile trim and wash spring onions, slice into thin rings. Wash beetroot leaves, pat dry and cut into fine strips. Mix both with a pinch of salt, 3 tbsp oil and lemon juice.

4. 4.

   For the sauce, wash tomatoes, quarter them, remove seeds and stems. Wash lovage and pat dry. Peel onion and garlic, roughly chop both. Halve chili lengthwise, clean, wash and finely chop. Combine tomatoes, lovage, onion, garlic and chili with 2 tbsp oil and vinegar in a tall glass, puree, season with salt and pepper.

5. 5.

   Cook the flatbreads one by one in a pan with a little oil, 3–4 minutes on each side over medium heat. While that’s happening, cut chicken into pieces. Brush the pan pizza without yeast first with tomato sauce, add some beetroot mix, then top with chicken and finally sprinkle cheese over it.