Flaxseed pizza

Name: Flaxseed pizza
Ingredients: 250 g white flour; 1 teaspoon salt; 1/2 packet fresh yeast (12.5 g); 1 teaspoon sugar; 125 ml lukewarm water; 2 tablespoons flaxseeds; 2 tablespoons oil; 150 g mushrooms; 2 tablespoons oil; 1 teaspoon oil; 2 tablespoons flaxseeds; 100 g sweet ketchup; 50 g pitted olives; 100 g ham salami; 150 g grated semi-hard cheese

Pasta/Pizza - Flaxseed pizza by Veta L. - Recipia

Flaxseed pizza has seeds in the dough and underneath it, and the crust bakes for 25 minutes at 170°C. It’s topped with sautéed mushrooms, olives, ham salami and grated semi-hard cheese, over sweet ketchup. I prefer to leave the seeds whole, so you can see them in the dough and on the bottom of the crust. Prep: 20 minutes. Cook: 31 minutes. Total time: 51 minutes. Servings: 3. About 890 kcal and 32 g protein per serving.

Ingredients

For the dough

250 g white flour
1 teaspoon salt
1/2 packet fresh yeast (12.5 g)
1 teaspoon sugar
125 ml lukewarm water
2 tablespoons flaxseeds
2 tablespoons oil

For the topping

150 g mushrooms
2 tablespoons oil
1 teaspoon oil
2 tablespoons flaxseeds
100 g sweet ketchup
50 g pitted olives
100 g ham salami
150 g grated semi-hard cheese

Preparation

1. Rub the yeast with the salt and sugar until it turns liquid. Add the lukewarm water, flaxseeds and flour, then knead with 2 tablespoons of oil until you have an elastic dough. 2. Clean the mushrooms and slice them. Sauté them in 2 tablespoons of oil for 6 minutes, until softened. 3. Heat the oven to 170°C. Grease the pan with 1 teaspoon of oil, sprinkle 2 tablespoons of flaxseeds over it and spread the dough on top. Cover it with 100 g of sweet ketchup, then add the mushrooms, 50 g of olives and 100 g of ham salami. 4. Sprinkle over 150 g of grated semi-hard cheese and bake the pizza for 25 minutes, until the edges are golden and the cheese has melted. Serve hot.

Notes

For a meat-free version, replace the salami with 100 g more mushrooms; the dough contains gluten, and the cheese contains dairy. Whole seeds remain visible in the slice, while ground seeds make the dough thicker. Slice large mushrooms more thinly than small ones so they soften at the same time. If there’s still liquid in the pan after sautéing, leave the mushrooms on the heat a little longer before putting them on the dough. Ham salami and olives can be salty, so don’t add extra salt to the dough. Leftover pizza keeps in the fridge for up to 3 days and can be reheated in the oven. Once you take it out, leave the slices on a cutting board for one minute so the cheese can set. A green salad with a little vinegar goes well alongside.