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Ingredients
Pizzateig
- 325 g Wasser, kalt
- 500 g Weizenmehl, griffig, etwas mehr zum Bemehlen
- 5 g frische Germ
- 10 g Salz
- 20 g Olivenöl
Belag und Fertigstellung
- Rapsöl zum Einfetten
- 250 g Ricotta
- 250 g Mozzarella, in Scheiben
- 50 g Parmesan, geraspelt
- 200 g Blattspinat, TK, aufgetaut, ausgedrückt
- 2 Knoblauchzehen, in dünnen Scheiben (optional)
- 40 g Pinienkerne
- 150 g Feta, in Würfeln
- 6 Prisen Salz
- 4 Prisen Pfeffer, frisch gemahlen
- 2 - 4 EL Olivenöl zum Beträufeln
- 200 g Schinken, in Scheiben
- 1 - 2 EL Rosmarin, frisch, Nadeln fein gehackt
- Nutrition
- per 1 Portion
- Calories
- 2286 kJ / 546 kcal
- Protein
- 27 g
- Carbohydrates
- 46 g
- Fat
- 28 g
- Saturated fat
- 12 g
- Fiber
- 4 g
- Sodium
- 1366 mg
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