Crispy light pizzas and tarte flambée Recipe

Appetizers-Pizza

Ingredients for 6 people:

• 1 yeast dough, but made from 175 g each of wheat and rye flour
• 125 g sun-dried tomatoes in oil
• 60g Parmesan cheese
• 25 g pine nuts
• 4 tbsp olive oil
• 2 tomatoes
• 150 g Eggplant
• salt
• pepper from the grinder
• 150g chicken breast
• 150 g brown mushrooms
• 1 yellow pepper
• 2 cloves of garlic
• 150 g Mozzarella
• 1 sprig of rosemary

Preparation:

1. Drain sun-dried tomatoes. Dice parmesan. Puree with sun-dried tomatoes, pine nuts and 2 tbsp olive oil.
2. Wash the tomatoes, cut into small pieces and drain off the liquid. Mix tomatoes with pesto.
3. Cut the aubergine into thin slices, salt, leave to stand a little, pat dry.
4. Rinse the meat, pat dry and season.
5. Clean mushrooms, cut in half. Wash, clean and slice the peppers.
6. Heat 1 tbsp oil. Fry the meat in it for about 5 minutes, cut into slices. Heat 1 tbsp oil. Fry the vegetables in it. Spice up.
7. Preheat the oven to 230 degrees. Roll out the dough on a baking sheet (baking paper). Spread the pesto, vegetables and chicken on top. Spice up.
8. Peel the garlic, cut into small pieces. Chop the mozzarella and spread it on the tray with the garlic. Scatter rosemary needles on top. Bake about 18 minutes.

approx. 50 minutes (without dough) – per person 450 kcal, fat: 20 g

Savoy cabbage and shrimp pizza

Ingredients for 6 people:

• 1 quark-oil dough, but made from 150 g wheat flour and 200 g wholemeal flour
• 300 g of savoy cabbage
• 100 g Pastinaken
• 2 shallots
• 2 tbsp olive oil
• 150 g fresh cream
• 8 large shrimp
• pepper from the grinder
• 40 g Pecorino

Preparation:

1. Clean, quarter and thinly slice the cabbage. Wash and spin dry. Peel and thinly slice the parsnips and shallots. Heat 1 tbsp oil in a pan. Sauté the vegetables in it for about 6 minutes. Spice up. Preheat the oven to 230 degrees.
2. Divide dough into two portions. Roll out thinly and place on a baking sheet lined with parchment paper. Spread the dough with crème fraîche. Scatter vegetables on top. Bake pizzas for about 13 minutes.
3. Clean and wash the shrimp. Heat the rest of the olive oil. Briefly sear the prawns on both sides. Spice up. Slice pecorino. Take pizza out of the oven. Top with shrimp and sprinkle with cheese.

approx. 50 minutes (without dough) – per person 480 kcal, fat: 36 g

Small Spinach Nut Pizzas

Ingredients for about 20 pieces:

• 1 basic recipe Quark-Oil-Dough
• 70 g green seedless olives
• 50g Parmesan cheese
• 150 g Ricotta
• 2-3 tbsp milk
• salt
• pepper from the grinder
• 250 g spinach leaves
• 4 spring onions
• 2 tbsp olive oil
• 30 g walnut halves
• 10 slices of ham

Preparation:

1. Finely chop the olives and knead into the dough. Grate parmesan. Mix in the ricotta and milk. Spice up.
2. Sort the spinach, wash and shake dry. Clean and wash the spring onions and cut into fine rings. heat oil. Sauté the vegetables in it for about 3 minutes. Spice up.
3. Preheat the oven to 230 degrees. Knead the dough briefly on a floured work surface, roll out thinly and cut out rounds (e.g. with a glass). Place on a baking sheet lined with parchment paper.
4. Spread with the ricotta mixture. Scatter the vegetables and chopped walnuts on top. Bake about 12 minutes until golden brown. Halve the ham lengthways. Cover pizzas with it before serving.

approx. 30 minutes (without dough) – 135 kcal per piece, fat: 7 g

Tarte flambée with king oyster mushrooms

Ingredients for 4 persons:

• 1 yeast dough, but with 150 g spelled flour and 200 g wheat flour
• 1/2 bunch of thyme
• 200 g nutmeg pumpkin
• salt
• 1/2 tsp sugar
• 150 g sour cream
• pepper from the grinder
• Nutmeg, freshly grated
• 150 grams of leeks
• 1/2 Radicchio
• 150 g king oyster mushrooms
• sea-salt

Preparation:

1. Clean the thyme, chop roughly. Knead with the risen yeast dough. Wash, peel and dice the pumpkin. Cook in a little salted water with the sugar for about 12 minutes until soft. pour off the water. Puree pumpkin with sour cream. Season with salt, pepper and nutmeg.
2. Preheat the oven to 230 degrees. Wash the leek, cut into rings. Divide dough into two portions. Roll out each thinly. Place on a baking sheet lined with parchment paper. Spread with puree. Scatter leek on top. Bake for about 15 minutes.
3. Clean the radicchio, cut into strips, wash and spin dry. Clean mushrooms, cut into pieces. Fry briefly in a pan. Top the flammkuchen with radicchio and mushrooms after baking . Season with sea salt.

approx. 30 minutes (without dough) – per person 460 kcal, fat: 13 g

Zucchini tarte flambée with salmon

Ingredients for 4 persons:

• 1 basic recipe yeast dough
• 1/2 bunch coriander
• 1/2 organic lime
• 3 tbsp olive oil
• 200 g Lachsfilet
• 1 piece of ginger
• 1 tsp honey
• 200 grams of sour cream
• salt
• 250 g Zucchini
• pepper from the grinder

Preparation:

1. Pluck the coriander. Set aside a few leaves and roughly chop the rest. Wash the lime, grate the zest and squeeze the fruit. Mix bowl with olive oil.
2. Rinse the salmon, pat dry and cut into thin strips. Mix with lime oil and let marinate. Preheat the oven to 230 degrees.
3. Peel and finely grate the ginger. Mix lime juice with sour cream, ginger, honey and salt. Clean and wash the zucchini and cut into thin slices.
4. Divide dough into two portions. Roll out thinly and place on a baking sheet lined with parchment paper. Spread the sour cream on the dough. Top with zucchini. Bake about 12 minutes.
5. Take the tarte flambée out of the oven. Top with fish and sprinkle with coriander. Spice up.

approx. 25 minutes (without dough) – per person 560 kcal, fat: 21 g

Basic recipes for pizza and tarte flambée

Ingredients for a yeast dough:

• 25 grams of fresh yeast
• about 250 ml lukewarm water
• 350 grams of wheat flour
• 1 tsp salt

Preparation:

1. Mix the yeast with 2 tablespoons of lukewarm water in a bowl. Place flour and salt in a mixing bowl. To press a hollow in the middle. Add yeast and mix with some flour. Cover with a kitchen towel and let rest for about 10 minutes.
2. Gradually knead in the flour and remaining water with the dough hook of the hand mixer until a smooth dough is formed. Cover with the cloth and let rest in a warm place for about 45 minutes until the dough has doubled in volume. Use according to the recipe. (Around 1 hour)

Ingredients for a quark-oil dough:

• 300 grams of wheat flour
• 1 packet of baking powder
• 150 g low-fat quark
• 6 tbsp milk
• 5 tbsp olive oil
• 1 tsp salt

Preparation:

1. Put all ingredients in a bowl. Mix with the dough hook of the hand mixer to a smooth dough. Use according to the recipe. (about 10 minutes)
2. Important: Both doughs like it hot: preheat the oven and bake at around 210 to 230 degrees.

This tastes delicious with pizza and tarte flambée:

A Federweißer tastes palatable and sparkling – a juice mostly freshly pressed from white grape varieties, which is halfway from grape must to wine. The name comes from the yeast cells that seem to float in the milky drink like little feathers. Behind the grapey sweetness, however, there is at least four percent alcohol content, which can quickly go to your head.

By the way: With its high vitamin B content, new wine is recommended, consumed in moderation, as a healing drink for skin and hair. Matching our recipes, we have not selected a Federweißer, but three special wines that could not be more different and are therefore ideal for a tasting with friends:

• With its fine almond and pear aroma, creamy and gentle with a delicate acidity on the palate and herbal aromas, the 2010 Pinot Gris , QbA from the Rheinhessen winery Becker-Landgraf, goes wonderfully with pumpkin and cheese pizza or zucchini tarte flambée.
• The 2009 Montepulciano D’Abruzzo “Fonteluna” , Borgo Rovere from the Italian Abruzzo, with Amarena cherry aroma, plum, delicate vanilla note and juicy,Tolfioow freshness with a hint of dark chocolate and oregano, harmonises with the antipasti pizza and the tarte flambée with mushrooms.
• On the other hand, the clove aroma with some pomegranate, liquorice aromas and full body of the 2009 Monastrell , Castano in the Spanish region of Yecla, tastes excellent with the mini pizzas and the savoy cabbage and shrimp pizza with parsnips.

Tip: Give the wine some air in the glass and allow time for development.