Pizza Primavera
Light and flavorful pizza with broccoli, peas, and cherry tomatoes—low in fat yet juicy! Whole‑grain dough and vegetables provide plenty of nutrients.
Ingredients
- 200 g rye flour (Type 1150)
- 200 g wheat flour Type 550
- Salt
- 0.5 cube Yeast
- 300 g small broccoli (1 small head)
- 4 Spring Onions
- 100 g peas (frozen)
- 200 g Cherry tomatoes
- 0.5 bunch Frankfurt herbs
- 250 g ricotta
- black pepper
Instructions
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1.
Mix both flours and ½ tsp salt in a bowl, press a well in the center, crumble yeast into it.
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2.
Pour 250 ml lukewarm water over the mixture and knead with a hand mixer’s dough hooks until smooth. Cover and let rise in a warm spot for about 30 minutes.
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3.
Meanwhile clean and cut broccoli into small florets. Trim spring onions; slice green parts thinly and set aside, cut white parts into ~5 cm pieces.
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4.
Cook broccoli in boiling salted water for 2–3 minutes. Add onion pieces and peas, cook for another minute. Drain in a sieve, rinse briefly under running cold water, then drain well.
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5.
Wash tomatoes and halve them, set aside. Wash herbs, shake dry, pluck leaves and finely chop. In a bowl mix with ricotta, season with salt and pepper.
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6.
Cut a sheet of parchment paper to fit the baking tray. Roll out pizza dough onto it, then transfer the parchment to the tray.
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7.
Spread the herb‑ricotta mixture over the dough, smooth it. Distribute vegetable mix and tomatoes on top, bake in preheated oven at 225 °C (fan: 200 °C, gas: level 3–4) on the lowest rack for 15–20 minutes.
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8.
Remove pizza, lift parchment from tray. Sprinkle with reserved onion rings, cut into eight portions and serve immediately.
