Small Paprika Pizzas
Kleine Paprika-Pizzen mit Ziegenkäse: Vollkornteig belegt mit gerösteter Paprika, frischen Tomaten und cremigem Ziegenkäse. Ein Hauch von Walnussöl rundet das Geschmackserlebnis ab.
Ingredients
- 200 g Flour
- 200 g Whole Wheat Flour
- 0.5 tsp Sea Salt
- 1 cube yeast
- 1 tbsp liquid honey
- 2 tbsp olive oil
- 3 orange bell peppers
- 400 g large plum tomatoes (1 large plum tomato)
- 175 g young goat cheese
- Salt
- Pepper
- 3 sprigs Basil
- 3 tbsp Walnut Oil
Instructions
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1.
Sift the flours and salt into a bowl, making a well in the center. Crumble the yeast into the well, add with 275 ml warm water and honey. Mix thoroughly from the center, add olive oil and knead everything into a smooth dough.
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2.
Place the dough on a floured work surface and knead vigorously by hand for 5 minutes. Then place it in a bowl, cover and let rise in a warm place for about double in size for 40-45 minutes.
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3.
Meanwhile, wash the bell peppers, quarter them and remove the core. Place them skin-side up on a baking sheet and roast under the hot oven grill until the skin is black and blisters.
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4.
Place the peppers in a bowl, cover with plastic wrap and let steam for 10 minutes. In the meantime, wash the tomatoes and slice them thinly. Crumble the goat cheese with your hands into small pieces. Cool the peppers and cut them into fine strips.
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5.
Briefly knead the risen dough again and divide it into 8 equal portions. Shape into balls on a floured work surface and let rise for another 10 minutes. Then roll out each one into circles 1 cm thick and place them on a floured baking sheet.
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6.
Top the pizzas with tomatoes, peppers and goat cheese. Salt and pepper and bake in a preheated oven at 250 °C (220 °C convection, gas: highest level) for about 15 minutes. Wash, dry and pluck the basil leaves and finely chop them. Drizzle the pizzas with walnut oil, garnish with basil and serve.
