Freitag, 3. September 2010

Squareshaped Pizza with Noochspread

This is a pizza with a thick crust, taht's crispy on the outside and soft in the center.
It's topped with a nice and fruity tomatosauce some veggies and a noochspread that's called "Hefeschmelz" in german. The pizza was absolutely delish and I want to eat it every single day.

Squareshaped Pizza with Noochspread


The Dough:

500 g flour (use the "00" type italian pizza flour if you can)

1 tbs of salt

3 tbs of olive oil

aprox. 250 ml of lukewarm water

1 cube of fresh yeast

The tomatosauce:

2 cans canned, diced tomatoes

1/2 cup of tomatopaste

1 big onion, diced

4 cloves of garlic, diced

1 carrot, diced

1 dash of red wine (optional)

4 tbs of oliveoil

salt and pepper for seasoning


use your personal favourite toppings, i used these:

canned artichokes, sliced cremini mushrooms, capers, red onionrings, piece of my "schnitzel", diced red and yellow bell peppers and calamata olives

The magical "Hefeschmelz":

1/2 cup canola oil

5-6 tbs flour

1 tsp mustard or mustard powder

1 tsp salt

aprox. 1 tbs of stock granulees or dashigranulees

1/2 cup of soymilk (unsweetened)

2 tbs tahina

1/2 cup of nutrtional yeast

1. Put the flour into a big bowl and crumble the yeast on top. Try to rub the yeast into the flour.

2. Ad the salt and olive oil and pour in the lukewarm water.

3. Mix with a spoon until you've got a dough, that you can handle with your hands without too much sticking.

4. Knead the dough for aprox. 5 to 10 minutes.

5. Cover with a dump kitchen towel and let it rest for 40- 60 minutes until it has nearly doubled und volume.

6. While allowing the dough to rest prepare the tomatosauce. Heat the oilveoil in a medium siced pot and sweat the diced vegatables.

7. Add the tomatopaste and roast it for one minute. Then add the red wine and wait until it has evaporated.

8. Add the diced tomatoes, season with salt and pepper and simmer on low heat for about 10-15 minutes.

9. For the Hefeschmelz, heat the canola oil in a very small pot and stir in the flour until you've got a thick dough. While consitantly stirring, pour in the soymilk.

10. Add the remaining Hefeschmelz-ingredients and reduce the liquid until it is i little bit thicker than pancakebatter.

11. Roll out the dough and put it on top of a oiled bakingsheet or on one that's topped with baking paper.

12. Spread the tomatosauce on top of the crust. Top with your toppings and the Hefeschmelz.

13. Bake at 225 °C for about 30 minutes and you're done.

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