Pizza and other delights – Wholefoodspace

Vegetable snails – pure variety

Andreas — Tue, 10 Mar 2026 17:19:40 +0000

As an alternative to pizza snails, these vegetable rolls taste hearty and purely of vegetables. Of course, you can fill these snails with other vegetables. Just as you like. The combination with chickpeas and green peas is particularly filling.

Vegetable snails

Savory rolls with a difference. Filling, soft, and aromatic in taste. Chickpeas and vegetables make them special. If you don’t always want to eat pizza or pizza sticks, just try this heavenly alternative. Ideal as a small snack to take with you or to enjoy at a party.

Vegetable snails

As an alternative to pizza snails these vegetable snails have a savory taste and pure vegetable flavor. Ideal as a snack between meals.

Course snack

Keyword fresh yeast, oil-free, Vegan, Vegetables, Whole spelt flour

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings 3 person

Ingredients

250 g spelt flour type 1050
10 g fresh yeast
120 ml lukewarm water
1 jar of chickpeas, approx. 350 g
200 g frozen peas
100 g frozen corn or from a jar
2 tsp locust bean gum
salt, pepper, cayenne pepper powder, curry powder, turmeric powder, cumin to taste
water for the vegetables

Instructions

Prepare the pizza dough and leave it covered to rise for approx. 1 hour.
Rinse the chickpeas and purée them in a pot with a little water.
Simmer frozen peas and corn with a little water in a pot for about 10 minutes. Then strain.
Season both vegetables with salt and pepper. Add curry powder, turmeric powder, and cumin to the chickpea mixture. Add salt, pepper, and cayenne pepper to the pea mixture.
Thicken each vegetable paste with 1-2 teaspoons of locust bean gum.
Knead the risen dough briefly on a work surface, then cut it in half.
Roll out each half with flour. Spread the chickpea paste on the bottom half. Then place the second half of rolled-out dough on top. Spread the pea and corn paste on top.
Carefully roll up from the side. Then cut into strips approx. 2 cm wide.
Place on a baking sheet lined with parchment paper and let rise for another 15 minutes.
Bake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 20 minutes.

Tip

The vegetable snails can of course also be filled with other vegetables. Spinach or carrot fillings also go very well with them. A well-seasoned white bean and cauliflower paste, refined with herbs, tastes absolutely delicious.

Interesting to know

Pizza dough is very versatile. It doesn’t always have to be traditional pizza. Pizza sticks or stuffed pizza are also popular snacks for between meals. The spelt flour type 1050 makes these snacks particularly delicious, but also wholesome, as this flour contains even more fiber from the whole grain. Of course, you can also bake these pastries with regular spelt flour type 630. This will make them even more delicate.

Asparagus pizza – a slightly different kind

Andreas — Fri, 03 May 2024 16:20:34 +0000

Especially now, when asparagus is growing, there are many dishes that can be prepared with it. You can always eat asparagus. As it is only available for a limited time, it is particularly tasty to bake an asparagus pizza.

Asparagus pizza

This pizza is a very special treat. The bottom layer consists of a chickpea paste covered with white asparagus and red onions. Served with a fantastic broccoli sauce. Of course you can vary here. Green asparagus is also delicious on top.

Asparagus pizza

Pizza with asparagus on chickpea paste and broccoli sauce. This is another incredibly good and nutritious pizza creation.

Course main course

Keyword asparagus, Broccoli, Chickpeas, dry yeast, nutritious, Pizza, red onions, Vegetables, Whole spelt flour

Prep Time 1 10

Cook Time 20

Total Time 1 30

Servings 1 person

Ingredients

pizza dough
200 g cooked chickpeas
100 g cooked peas optional
1 tbsp spelt flour type 630
water as needed
salt and pepper as needed
some cumin
some curry powder
1 – 2 red onions
1 broccoli
300 g white asparagus

Instructions

Make the pizza dough.
Roll this out thinly, place on a baking tray lined with baking paper and spread with the chickpea paste. To make the paste, puree the chickpeas and season with a little salt, pepper, curry powder and cumin.
Wash the broccoli and divide into florets. Cook in a pan of water. If you like, you can optionally add peas and cook them too.
Then sieve the vegetables and puree in a pan. Mix with some of the drained liquid. Mix the flour in an extra cup with 2 – 3 tablespoons of cold water, add to the hot vegetable mixture and bring to the boil until a thick sauce is formed. Season to taste with salt and pepper.
Peel the asparagus and cut off small pieces from the lower part. The upper asparagus tips can be left longer. Cook in a pan of water for approx. 20 minutes. Then drain well.
Peel and chop the onions.
First scatter the small pieces of asparagus on the pizza with the chickpea paste, then the red onions and the longer asparagus tips. Finally, spread a few dollops of the broccoli sauce between the vegetables.
Bake in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 20 minutes.

Tip

Instead of a chickpea paste, you can also use a white bean paste seasoned with yeast flakes.

You can prepare the pizza dough the day before so that you only have to roll it out and top it. The pizza dough can be made with fresh or dried yeast.

If you’re in a hurry, use ready-cooked asparagus from the jar.

Interesting to know

Asparagus contains a lot of water. White asparagus grows underground and can be harvested in Germany from around mid-April to June 24. After that, the plant should recover. Green asparagus grows above ground and has a slightly nutty flavor.

Red cabbage-falafel-pizza – unusually good

Andreas — Sun, 10 Mar 2024 17:16:28 +0000

Sometimes 1 head of red cabbage is too big for a red cabbage vegetable and there is still some cabbage left over. In this case, the leftover cabbage is perfect for baking a red cabbage-falafel-pizza. Try it out for yourself. You will be amazed. This unusual pizza tastes simply fantastic and the falafel topping is pure indulgence.

Red cabbage-falafel-pizza

An unusual red cabbage-falafel-pizza made from a sourdough base. A hearty tomato sauce spreads wonderfully on it. This is covered by very finely chopped pieces of red cabbage. The crowning glory is the extremely tasty falafel composition. Enjoy the taste.

Red cabbage-falafel-pizza – unusually delicious

This red cabbage-falafel-pizza not only looks good, it also tastes indescribably good. The sourdough gives this pizza a special taste.

Course main course, pizza

Keyword red cabbage, red lentils, sourdough, Spices, tomato paste

Prep Time 1 1

Cook Time 20

Total Time 1 1 20

Servings 1 person

Ingredients

Pizza dough with sourdough

150 g whole spelt flour
20 g whole spelt sourdough
2 g salt
100 ml lukewarm water

Covering

90 g red cabbage
40 g tomato paste
40 ml water
2 tsp pizza seasoning
1 pinch each of salt and chili powder

For the falafel

80 g red lentils
2 cups of water
1 tbsp yeast flakes
1 pinch of cumin
1 pinch of nutmeg
1 pinch each of turmeric, curry powder, onion powder and chili powder
salt and pepper to taste
1 tsp soy sauce
1 tsp starch flour
2 tsp water

Instructions

Sourdough pizza

Mix the ingredients for the pizza dough together the day before and leave to rise overnight, covered.

Falafel

Wash the lentils and boil with water until soft. The result should be a creamy, firm mixture. Season to taste with the spices. Mix the cornflour with 2 teaspoons of cold water in a cup until smooth and add to the lentil mash. Bring to the boil so that it thickens. Then leave to cool.

Covering

Cut the red cabbage into very small pieces and wash.
Dilute the tomato purée with water and mix with the pizza seasoning, salt and chili powder.

Finish

Slide the pizza dough onto a floured surface and leave to rise for approx. 30 minutes. Then divide into 3 parts. Roll each part out flat on a floured surface, roll up, round and press flat again. Repeat the process 2 – 3 times. Then roll out into small round dough pieces.
Top each piece of pizza dough. First spread the tomato puree on top. Then add the finely chopped red cabbage. Finally, take small balls from the falafel dough and press each one slightly flat. Place on top of the red cabbage.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Place the pizza slices on a baking tray lined with baking paper. Then leave to rise for another 15 minutes. Cover with additional baking paper and bake in the oven at 200 degrees Celsius for approx. 15 – 20 minutes.

Notes

Tips

If you want to bake a wholemeal spelt bread, it’s best to make more dough and take away the amount for the sourdough pizza with red cabbage. You can of course also use finely chopped red onions as a topping. Of course, you can also use a normal pizza dough with yeast. However, sourdough has that certain something in terms of flavor. However, it needs a longer maturing time.

Try my unique sweet fall pizza with spaghetti squash as another highlight.

Interesting to know

Red cabbage is healthy and has many nutrients. It also contains vitamin C and other vitamins. Red cabbage can also be eaten raw as a salad.

Focaccia style – a touch of Italy

Andreas — Thu, 16 Nov 2023 14:56:40 +0000

Focaccia is a traditional Italian yeast pastry, which is usually baked with olive oil, salt and herbs. Sometimes olives, tomatoes and onions are also added to the focaccia. I baked my version oil-free, of course, and seasoned it with rosemary and oregano. For the filling, I used my cauliflower cream with beans, which gives the Italian yeast pastry a special flavor. This is an oil-free focaccia style pizza.

Focaccia style

The yeast rolls can be served as a side dish with a variety of dishes or simply enjoyed on their own in the evening with friends. You can also top them with small tomatoes and basil leaves. These go perfectly with my cauliflower cream with beans.

Focaccia style – a touch of Italy

Oil-free focaccia baked with rosemary and a delicious cauliflower cream with beans.

Course bread, main course, Side dish

Keyword cauliflower, dry yeast, herbs, oil-free, Spices, Vegan, white beans, Whole spelt flour

Prep Time 45

Cook Time 20

Total Time 1 5

Servings 2

Ingredients

For the dough

300 g whole spelt flour
3 g dry yeast
3 g salt
250 ml lukewarm water

For the topping

100 g cauliflower cooked
200 ml water
50 g white cooked beans
2 tsp locust bean gum
0,5 tsp onion powder
0,5 tsp garlic powder
1 tsp yeast flakes
salt and pepper to taste
1 sprig of fresh rosemary

Instructions

Mix the ingredients for the yeast dough with lukewarm water. Cover the dough and leave to rise in a warm place for 1 – 2 hours. Then knead again, divide into 2 parts and roll out each part on a floured surface into a rectangle with flour. Place on a baking tray lined with baking paper. Leave to rise for another 30 minutes.
Use the handle of a wooden spoon to make dents all over. Fill these dents with the cauliflower cream. Sprinkle the fresh, finely chopped rosemary over the focaccia. Bake in a preheated oven at 220 degrees Celsius top/bottom heat for 15 minutes.

Cauliflower cream

Boil the cauliflower in water until soft, then sieve and blend together with the drained beans using a hand blender. Add the spices.

Tip

You can also freeze it perfectly and defrost it again when needed. You can also top it with tomatoes after defrosting and use fresh basil leaves as an additional topping.

Interesting to know

Focaccia style is similar to a flatbread. It can be topped and baked in different ways. It tastes good on its own or topped with various vegetables. Preparation is very simple. Knead a yeast dough, leave to rise, roll out and top. A tasty meal can be that simple. The beans in the cauliflower cream make this dish even more filling.

Pizza sticks and snails – a highlight

Andreas — Tue, 14 Nov 2023 20:12:16 +0000

The pizza sticks are absolutely brilliant. I really like having them with me when I’m out and about. They are so soft and juicy, I just eat them as they are. The black cumin on top adds the icing on the cake.

Pizza sticks and snails

The perfect companion can be so many things. They definitely are. They simply look good enough to eat! I always freeze some so that I always have some on hand when I want something simple, pizza-like to-go.

Pizza sticks and snails

Pizza sticks and snails are simply unbelievably delicious. Juicy yet crispy in texture, tasty and spicy.

Course main course

Keyword dry yeast, herbs, Spelt flour type 1050, Spices, tomato paste, Whole spelt flour

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings 3 person

Ingredients

150 g spelt flour type 1050
150 g whole spelt flour
2 g dry yeast
3 g salt
250 ml water
1 can of strained tomatoes
1 – 2 tsp italian spice
1 tsp oregano
1 pinch each of garlic powder, chili powder, pepper and salt
1 tbsp black cumin

Instructions

Mix the flour, yeast, salt and water to make a yeast dough and leave to rise overnight in the fridge.
The next day, slide the dough onto a floured surface. Dust with flour and punch the dough down with the dough card, first from right to left, then from bottom to top and then round. Then round with a little flour. Carefully stretch it out again, fold it in and shape it into a round. Continue until the dough feels firmer. Then let it relax and leave to rise for half an hour.
Then shape the dough into an oblong shape and cut off small pieces. Roll them out again individually and spread a thick layer of the seasoned tomato sauce on them. Sprinkle with oregano and Italian seasoning. Fold the dough in half on both sides and twist. Then place on a baking tray lined with baking paper. Sprinkle with black cumin seeds.
You can make both pizza sticks and pizza slices. For the slices, simply roll up the long pieces.
Leave the sticks to rise for another 15 minutes.
Bake in a preheated oven at 200 degrees Celsius top/bottom heat for 20 minutes.

Tip

Alternatively, you can make the pizza dough on the same day. To do this, knead 3 g dry yeast, 3 g salt and water with 300 g flour. Cover and leave to rise for approx. 1 hour. Then knead again, shape, cut off small pieces, roll them out lengthwise and top as per the recipe. Leave the topped bars to rise on the baking tray for another 15 minutes.

Interesting to know

Pizza and pizza sticks are my favorite snack ever. Small pizzas can always be eaten between meals, pizza sticks are great to take to work and my filled pizza pockets are also so delicious.

Sourdough pizza – a great alternative

Andreas — Tue, 14 Nov 2023 19:46:01 +0000

The sourdough pizza tastes different to a normal pizza, which makes it a great change. Which pizza tastes better? I love both varieties equally! They are simply brilliant! That’s why I sometimes make one and sometimes the other. Take a look at my vegan pizza with bean topping. You can also make it incredibly tasty, or you can let it inspire you how to top this one.

Sourdough pizza

Pizza with sourdough is a change from traditional pizza. It is easy to prepare and can be topped individually. Although it takes a little more time than a normal pizza, it has an exceptional taste.

Sourdough pizza

A sourdough pizza that can be topped individually. It tastes great with tomato sauce, but also with a different sauce topping.

Course main course

Keyword oil-free, salt, Spelt flour type 1050, Vegan, water, whole spelt sourdough

Prep Time 1 50

Cook Time 20

Total Time 1 1 10

Servings 4 person

Ingredients

500 g spelt flour type 1050
100 g whole spelt sourdough
5 g salt
300 ml lukewarm water

Instructions

Stir the dough together, cover and leave to rise for 30 minutes.
Then slap and fold 8 times. I.e. gently slap the dough with your hands on a lightly floured surface and pull upwards. Then fold. First fold in to the middle on the right, then fold over on the left, then roll up and shape into a ball. Repeat this process 7 more times.
Place the dough in a bowl, cover and leave to rise at room temperature overnight for 12 – 20 hours.
The next day, flour a baking surface and slide the dough onto it. Cover and leave to rest for 20 minutes to allow the dough to relax.
Cut small pieces from the dough, approx. 6 pieces.
Flour a surface, place the dough on it and stretch it out, then roll it up and form round balls.
Place them all on floured baking paper, cover and leave to rest again for 2 – 4 hours. Flour the surface of the dough pieces beforehand.
Roll out each piece on a floured surface into small round pizza slices.
Either place each individual slice in a hot enamel pan, pre-bake and then top with tomato sauce and toppings as desired, cover the pan with a lid and bake the pizza for a few minutes.
Or simply bake everything on a baking tray lined with baking paper in a preheated oven at 200 degrees Celsius top/bottom heat for 15 to 20 minutes.

Tip

They can be topped individually. If you want to freeze them, it is a good idea to only pre-bake the pizza with tomato sauce and then remove, top and finish baking as required.

Interesting to know

A sourdough pizza is a variation on the traditional pizza with yeast. This gives it a different, slightly more sour taste and is similar to crusty baked bread. Sourdough pizza usually requires more time to mature and to process, but it is becoming increasingly popular due to its unique taste. You can find out how to make your own wholemeal spelt sourdough on my homepage.

Sourdough pizza with different toppings – 2

Andreas — Tue, 14 Nov 2023 16:16:17 +0000

Do you know my sourdough pizza with different toppings? It has an unusual topping with an unusual taste. I have topped my sourdough pizza in different ways. Just try it with a mushroom and onion topping or with a leek sauce. This combines vegetables with a hearty bread flavor. After all, a sourdough pizza is made from the dough of sourdough bread. The only difference is that it takes longer to rise the dough. But it’s worth it.

Sourdough pizza with different toppings

A new creation of a sourdough pizza. I’m always trying out new ideas. This time I’ve dared to try a different kind of pizza. With a savory topping, it tastes completely different to what you are used to from a conventional pizza.

Sourdough pizza with different toppings

A sourdough pizza with different toppings with savory onions and mushroom sauce or with a leek sauce. Both are unusual in taste and extravagant.

Course main course

Keyword Champignon, leek, Onions, sourdough, Spices, Whole spelt flour

Prep Time 1 1 25

Cook Time 15

Total Time 1 1 40

Servings 2 person

Ingredients

Ingredients for the dough

300 g whole spelt flour
40 g whole spelt sourdough
3 g salt
200 ml lukewarm water

Ingredients for the topping

2 onions
250 g champignon
water for boiling
1 stalk of leek
1 pinch each of salt, pepper and nutmeg
2 – 3 tsp flour type 630 for the sauce

Instructions

Pizza dough with sourdough

Mix all the ingredients for the dough together, cover and leave to rise for 30 minutes.
Then slap and fold 8 times. In other words, gently slap the dough with your hands on a lightly floured surface and pull it upwards. Then fold, first folding to the right, then to the left, then roll up and shape into a ball. Start again from the beginning.
Place in a bowl, cover and leave to rise overnight at room temperature for 12 – 20 hours.
The next day, flour a baking surface and slide the dough onto it. Cover and leave to rest for 20 minutes.
Cut off 4 – 6 small pieces. Flour the surface again and again. Stretch the dough, roll it up and form round balls. Then roll out the dough into small pizzas.
The dough should then be covered and left to rest for at least 1 hour or longer.

Covering

To make the onion sauce with mushrooms, peel and finely chop the onions.
Place the onions in a hot stainless steel pan. Leave a little on the bottom of the pan and then add a little water to cover them. Simmer until the water has evaporated. Then fry a little more without stirring. Top up with water and stir.
Clean and chop the mushrooms. Add to the onion mixture and simmer until the mushrooms are cooked through. Season to taste with salt and pepper. Then mix 2 teaspoons of flour with a little cold water in a cup, add to the hot mixture and bring to the boil briefly.
Do the same with the leek. Wash and chop the leeks. Boil in water until soft. Then also make a creamy sauce by mixing some flour in a cup of cold water and then adding this to the hot mixture. Bring to the boil briefly. Season to taste with salt, pepper and a pinch of nutmeg.

Finishing

Place the rolled-out pizza dough pieces on a baking tray lined with baking paper and top each with the different sauces.
Bake the pizza slices in a preheated oven at 200 degrees Celsius top/bottom heat for approx. 10 – 15 minutes.

Notes

Sourdough pizza with peppers and rocket

Tips

Of course, a sourdough pizza can be topped in different ways, such as with broccoli, fresh herbs and basil leaves. It is also classic with tomato sauce and Italian herbs. Topped with red peppers and rocket.

The good thing about sourdough pizza is that it is easy to prepare. You should simply take your time. The pizza dough can mature for a long time, even on the other day. When hunger strikes, it is quickly filled.

Interesting to know

My sourdough pizza with different toppings is great. I always have variety and different flavors. A sourdough pizza is very digestible. Of course, it takes a lot more time to prepare. The maturing time is longer than with yeast. But you are rewarded with a different taste.

Sweet fall pizza – unique

Andreas — Mon, 06 Nov 2023 16:32:36 +0000

This sweet fall pizza is absolutely amazing! It tastes really sweet, but also nutty and spicy. This is sure to be some people’s new favorite pizza!

Sweet fall pizza

You simply have to try the sweet fall pizza. A unique taste that is a completely different experience.

Sweet fall pizza

The sweet fall pizza is a sweet dream. Anyone who loves pineapple pizza will love this one just as much.

Course main course

Keyword chestnuts, dry yeast, spaghetti squash, tomato sauce, water, wholemeal spelt flour

Servings 1 person

Ingredients

For the pizza dough

200 g whole spelt flour
2 g dry yeast
2 g salt
150 ml lukewarm water
type 630 flour for working the dough

For the topping

150 g tomato sauce
2 tsp oregano
2 tsp Italian herbs
150 g boiled chestnuts
200 g spaghetti pumpkin cooked through
1 pinch of salt
water for spaghetti pumpkin to cook through
20 g arugula

Instructions

Pizza dough

Mix all the ingredients for the pizza dough together and knead lightly.
Cover and leave to rise at room temperature for 15 minutes. Then knead again briefly.
Cover again and leave to rise for a further 45 minutes.
Slide the pizza dough onto a floured surface. Cover well with type 630 flour and gently flatten a little with your hands. Then roll up and fold in the sides left and right. Shape back into rounds with flour.
Repeat the same process once more so that the dough feels firmer.
Carefully roll out the dough. Either round or long, depending on the shape you want for the pizza. You can also divide the dough and make 2 smaller pizzas.
Place the dough on a baking tray lined with baking paper and leave to rise for another 15 minutes before topping.

For the topping

Place the spaghetti squash whole in an ovenproof dish with approx. 250 ml water. Cover with baking paper. Cook at 200 degrees Celsius top/bottom heat for approx. 1 hour. The cooking time depends on the size of the pumpkin.
Remove the pumpkin from the oven and leave to cool slightly so that you can handle it.
Cut the pumpkin in half with a knife. Carefully remove the seeds and pieces of fiber with a fork.
Then pull out the deliciously yellow fruit with a fork so that it looks like strings or spaghetti.
Season the spaghetti fruit with a pinch of salt.
Cut the cooked chestnuts into small pieces. Blend in a mixer until the chestnuts look slightly floury but still have texture.
Mix the tomato sauce with the herbs in a small bowl.

Finish the pizza

Spread the tomato sauce on the rolled-out pizza dough.
Next, place the mixed chestnuts on top.
Finally, spread the spaghetti squash on top.
The oven should be preheated to 180 degrees Celsius with a pizza function beforehand.
Place the pizza in the oven and bake for 15 minutes.
When the pizza is ready, take it out of the oven, sprinkle with rocket and simply enjoy.

Notes

additionally a small pizza

Tips

If you don’t have a pizza function in the oven, bake at 180 degrees top/bottom heat. However, make sure that the pizza is not baked too hot, otherwise the pumpkin topping will take on color easily. So always keep an eye on the pizza. It is better to turn the oven temperature down or cover it.

You can also divide the spaghetti pumpkin beforehand, then lightly salt the cut surfaces on the inside and place the cut surfaces on a baking tray lined with baking paper. Then bake in the oven at 180 – 200 degrees for approx. 45 minutes. However, this always depends on the size of the pumpkin.

Or you can boil the whole pumpkin in a pot of water for about 30 minutes. Prick the skin a few times beforehand.

This time I cooked the pumpkin for my sweet autumn pizza in a bain-marie in the oven as described above. The skin of the pumpkin is very hard and difficult to cut. It is therefore advisable to use a suitable pumpkin knife.

When you can pierce the skin well, the pumpkin is ready.

Interesting to know

Why do I use a pizza function on the oven? The pizza function means that the bottom heat is set a little higher than the top heat. This makes the sweet fall pizza more successful.

Pizza rolls – quick spicy choice

Andreas — Sat, 16 Sep 2023 17:00:33 +0000

Fancy a pizza? But just not so much time available to make one? Then these pizza rolls are perfect! Any roll can be used to make the quickest version for any occasion. The many Italian herbs make them a flavorful dream. Topped off with nutrient-dense and super tasty yeast flakes, these are a stunner.

Pizza rolls

Quick to prepare and versatile. This recipe is a super decision for any matter. It doesn’t matter if you use a natural pizza roll or any other kind of roll. Any kind of roll can be topped and baked.

Pizza rolls

Quickly prepared and tastes great. The pizza rolls are suitable always and at any time. As a party snack, for work or afterwards always a pleasure.

Course main course

Keyword pizza rolls, pizza seasoning, red onions, Rolls, tomato sauce, yeast flakes

Prep Time 20

Cook Time 10

Total Time 30

Servings 1 person

Ingredients

2 – 3 Pizza roll natural or roll of your choice
200 ml tomato sauce
1 tbsp pizza seasoning
or Italian herbs
2 tsp oregano
1 – 2 red onions
2 – 3 tbsp yeast flakes
additional vegetables of your choice optional
or mushroom from the jar optional
1 red bell pepper
salt and pepper to taste

Instructions

Ready baked pizza rolls or rolls of choice cut once.
Spread with tomato sauce. This can be seasoned beforehand with salt and pepper to taste.
Sprinkle the herbs on the tomato sauce.
Then, if you like, spread on top the vegetables previously steamed in water.
Or sprinkle with yeast flakes only.
Finally, add the chopped red onions on top.
Bake in preheated oven at 200 degrees celsius top/bottom heat for about 10 minutes.

Tip

This can also be sprinkled with grated cashews or prepared with a bean topping. The recipe for this can be found at this pizza.

Interesting to know

They are perfect for work because they are an absolute delight even cold.

Filled pizza pockets – ideal variety

Andreas — Sun, 30 Jul 2023 18:45:25 +0000

Filled pizza pockets are a delicious and versatile version of pizza, which can be served as a snack, appetizer or main course. They consist of a pizza dough filled with a delicious filling and then baked in the oven. To make them nice and light and soft, this time they are baked with spelt flour type 1050. Type 1050 refers to the milling degree of the flour. The higher the type number, the more hulls and sprouts are in the flour, which means it is darker and richer in nutrients.

Filled pizza pockets

Warm or cold, it really doesn’t matter how you eat them. The filled pizza pockets always taste absolutely great. Personally, I like to take them to the gym and then eat them just like that without heating.

Filled pizza pockets

Filled pizza pockets are a delicious and versatile version of pizza, which can be served as a snack, appetizer or main course. They consist of a pizza dough, with a delicious filling.

Course main course

Keyword dry yeast, oil-free, Spelt flour type 1050, Vegan, Vegetables, Yeast, Yeast dough

Prep Time 30

Cook Time 20

Total Time 50

Servings 2 person

Ingredients

For the dough

200 g spelt flour type 1050
120 g water
2 g salt
5 g dry yeast

For the filling

2 rote Paprikaschoten
1 can corn
1 glass of strained tomato sauce
1-2 tsp Italian spice
1-2 tsp oregano
some chili powder
some salt and pepper
some paprika powder noble sweet

Instructions

Make pizza dough from the ingredients.
Cover and let rise for 30 minutes.
Wash, seed and chop the peppers.
Boil in water until soft.
Drain canned corn in a colander and rinse with water.
Briefly stir the corn into the peppers.
Then drain everything well.
In a small bowl, season the tomato sauce with the herbs and spices.
Briefly knead the yeast dough on a surface.
Then cut small pieces of dough.
Roll these out into round little pieces.
Spread with the seasoned tomato sauce.
Spread the vegetables on top.
Fold dough from the outside to the center.
Place on a baking sheet with baking paper.
Flatten slightly with floured hands.
Bake in preheated oven at 200 degrees celsius top/bottom heat for 20 minutes.

Tip

Preheat the baking tray. In the meantime, the filled pizza pockets can be placed on a baking paper. When all the pockets are ready, then use a pizza shovel to place the covered baking paper on the hot baking sheet in the oven.

Or fill each pizza pocket first and place them individually on the baking sheet with baking paper.

Interesting to know

I can always take filled pizza pockets with me. No matter whether warm or cold. They always taste good.