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28 March 2017

Wholegrain Spelt Pizza with Tuna, Egg, Olives and Artichokes

Spring, sun, first flowers, trees bursting into leaves and birds.. Everywhere, singing so loud that you tend to not notice the city noise. They took me. Within the last couple of weeks I took a lot of time travelling and walking. And yesterday I decided that after 13500 steps I have earned a home-made tasty pizza. 

Of course, it wouldn't be me if I had a ready frozen pizza or pizza dough and just put it in the oven to satisfy myself. Noooo :) I consciously choose what I eat following the easiest nutrition rules. One of my own:  substitute white flour with whole wheat flour. Easy? Who told it is difficult to #eatyourselfslim. Not tasty? Try first and you will forget what you've thought rapidly. Inspired by Jamie Oliver and as already promised in my Instagram I am pleased to share this recipe with you. There under tag #gourmetbalance you will find all my food related posts.

yields one pizza

Pizza dough:
200 g wholewheat spelt flour
80ml buttermilk or kefir
1/4 tsp salt
1/2 tsp baking powder
1 whole egg 
1 tbsp extra virgin olive oil

60g canned tuna, drained and flaked
150 g grated pizza cheese *(I used Mozzarella)
2 tbsp sweet canned corn (optional*)
3-4 canned artichokes
2 San Marzano tomatoes
4-6 green olives
5 tbsp canned chopped tomatoes in juice or tomato paste
fresh basil
dried herbs
Preheat the oven to 180 degrees. In a medium bowl whisk whole-wheat flour with salt and baking powder. In a separate bowl beat egg with buttermilk and oil. Using a kitchen processor blend it all together with flour to get the dough. It might seem to sticky to you. You may add some flour. But do not add too much. Press the dough on the parchment paper forming a round dough for pizza and lie it onto baking sheet . Spread the tomato paste or chopped tomatoes in juice over the dough and sprinkle with half of the cheese. Bake for about 10 minutes. 

Meanwhile prepare the rest of the filling: cut tomatoes and artichokes. On the prebaked pizza dough spread the rest of the filling and cover it with cheese rest and beat the egg on top in the center. Sprinkle with dried herbs and bake for another 20 minutes until the cheese melted and the egg is baked through. Decorate with fresh basil leaves and serve immediately.

Voila! Easy, quick and so good. From home-made to gourmet. Forgive me, Italy :)

Enjoy each moment.

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