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LINDA GEBHARDT
Pizza mare
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Ingredients
Directions
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Stir the yeast into a bowl through 200-250 ml of lukewarm water. Leave for 5 minutes and stir until smooth.
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Put the flour into a bowl with 1 teaspoon of salt and press a well into it. Pour in the yeast, add the olive oil and mix everything together.
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Knead on a floured worktop in 5-10 minutes to form a smooth and elastic dough. Put the dough ball back into the bowl, cover with cling film or a damp tea towel and let the dough rise for 30-40 minutes in a warm place until the volume has doubled.
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Now make the tomato sauce. Fry the garlic in the olive oil. Add the tomatoes and oregano or Italian herbs and smother with the lid on the pan until a thick sauce.
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Puree the sauce and season with salt and pepper.
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Knead the dough again and roll it out very thin on a flour-sprinkled worktop. Place the dough on the baking sheet and brush it with tomato sauce.
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Divide boiled mussels, strips of anchovies from oil and very thin slices of fennel.
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Sprinkle with some capers and fry the pizza in a hot oven for about 15 minutes until crispy.
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Remove from the oven and pour a stream of garlic oil with chili pepper over it.
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5 minLunchegg, Parmesan cheese, chives, chives, avocado,gratinated avocado
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15 minLunchextra virgin olive oil, Red wine vinegar, mustard, fresh parsley, garlic, Bettine larde, lentils, tomatoes, curly lettuce melange, Red onion,lentil salad with au gratin goat cheese
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25 minLunchunsalted butter, self-raising flour, whole wheat flour, baking soda, ground cinnamon, cane sugar, salt, buttermilk, medium sized egg, honey, blueberries, raspberries, unsalted walnuts,american pancakes with fruit and nuts
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15 minLunchbroken green beans, Red onion, apple cider vinegar, walnuts, forest radish, fresh flat parsley, John West Tuna with a twist tomato, traditional olive oil, young leaf lettuce with arugula,fresh tuna-radish salad with green beans and roasted walnuts
Nutrition
1525Calories
Sodium0% DV0g
Fat80% DV52g
Protein104% DV52g
Carbs67% DV202g
Fiber0% DV0g
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