Wild Herb Pizza

Ingredients

• 20 g fresh yeast (0.5 cube)
• 200 g Flour
• 150 g spelt flour (Type 550)
• 1 tsp salt
• 2 tbsp olive oil
• 30 g oregano
• 50 g wild arugula (or arugula)
• 20 g dill
• 80 g leeks
• 1 tbsp Olive Oil
• 1 tbsp Crème fraîche
• Salt
• Pepper (freshly ground)
• 2 Garlic cloves
• 250 g mozzarella
• 400 g diced tomatoes (canned)
• 80 g freshly grated Parmesan

Instructions

1. 1.

   Crush the fresh yeast and mix with 2 tbsp lukewarm water. Combine the two flours with salt, place in a bowl, make a well, pour in the yeast mixture, dust with flour, and let rest for 15 minutes. Then add about 150 ml lukewarm water and knead into a smooth dough. Shape into a ball, cover, and allow to rise in a warm spot for 1 hour.

2. 2.

   For the topping, clean, wash, dry shake, and finely chop oregano, arugula, and borage. Clean, wash, and finely slice leeks; sauté in olive oil, add herbs and crème fraîche, then remove from heat. Season with salt, pepper, and pressed garlic.

3. 3.

   Cut the mozzarella into pieces.

4. 4.

   Preheat the oven to 220 °C (428 °F) with upper and lower heating.

5. 5.

   After the dough has risen, knead it again vigorously, incorporating the olive oil.

6. 6.

   Divide the dough into four portions, roll each thinly on a lightly floured surface, place on baking trays lined with parchment paper. Top with diced tomatoes, spread the herb mixture, add mozzarella pieces, and sprinkle grated parmesan.

7. 7.

   Bake in the preheated oven for 20–30 minutes until crisp.