PureSpelt plum pizza
to serve 4
Dough
350 g of PureSpelt half-white flour
2 tablespoons of sugar
1 teaspoon of salt
15 g of yeast, crumbled
Approx. 2 dl of water
30 g of butter, melted
Topping
200 g of ricotta or quark
1 teaspoons of vanilla sugar
2 tablespoons of sugar
500 g of plums, halved and cut into wedges
80 g of marzipan cut into small cubes
2 tablespoons of sugar
Icing sugar for dusting
1
Dough: Mix together the flour, sugar and salt. Stir the yeast into the water and add it together with the butter to the flour, briefly knead the mixture into a dough, cover and allow to rise until it has doubled in volume.
2
Cut the dough in half and roll out each half into a round form of approximately 25 cm diameter, allow the dough to rise for a further 10-15 minutes.
3
Topping: Stir together the ricotta with the vanilla sugar and sugar, spread evenly on the two dough bases leaving an edge of 1-2 cm free around the complete circumference of the base. Distribute the plum wedges, marzipan and sugar evenly on the two bases.
Baking
Bake for 15-20 minutes in the lower half of an oven preheated to 220°C. Enjoy either lukewarm or cold.
Source:
IG Dinkel, Judith Gmür-Stalder
