Rainbow Pizza

Ingredients

• 150 g frozen spinach (thawed)
• 1 Carrot
• 60 g red cabbage leaf
• 1 bell pepper
• 250 g low-fat quark
• 300 g spelt flour type 1050 (+ 1 tbsp for handling)
• 50 ml Milk (3.5% fat)
• 50 ml olive oil
• 2 tsp Baking powder
• 1 egg
• Salt
• Pepper
• 1 tbsp dried Italian herbs
• 30 g corn (2 tbsp; canned)
• 125 g mozzarella (45% fat in whole milk)

Instructions

1. 1.

   Drain the spinach and gently squeeze out excess moisture with your hands. Peel and slice the carrot into thin rounds. Wash the red cabbage leaves and cut them into fine strips. Halve the bell pepper, remove seeds, wash, and cut into thin strips.

2. 2.

   For the pizza dough, mix 150 g quark with flour, milk, oil, baking powder, and egg in a bowl until a smooth dough forms. Roll the dough on a floured surface onto a parchment-lined tray into a large circle (about 30 cm diameter).

3. 3.

   Spread the remaining quark evenly over the base, season with salt and pepper, and sprinkle with herbs. Arrange the vegetables from outside to inside in rings: spinach on the outer edge, then red cabbage, red bell pepper, carrots, and corn in the center. Drain mozzarella, slice, and place over the vegetables.