lately it has been a bit more quiet here than usual. It was time for a small creative break, time to gather ideas and strength. I think especially as a creative person you sometimes just need these moments of ‘doing nothing’ (or rather just doing things that have nothing to do with everyday life).
So we went on a trip to Italy, I paid a little more attention to my eating habits and overall health, worked a lot in our new vegetable patch and gathered a lot of inspiration ♥. Now I’m ready to start into my third season as selfemployed photographer and am very excited for what’s to come.
So a few months ago I was in Berlin and attended a wonderful event themed around oats. And just a few days later I went to Verona with Mr. Zebra even attended an Italian cooking class there. Both of those days left me very impressed and full of ideas so I decided to combine the two and create something completely new, exciting and – above all – super delicious!
After some trial and error and a bit tweaking here and there I’m now super happy with the result! The pizza dough is fluffy and crunchy and the perfect base for a delicious topping ♥ In this case I have opted for spinach and goat’s cheese – topped with sweet and spicy oat crunch! It doesn’t get much better than that…
- 3 g fresh yeast
- 150 ml water
- 100 g oat flour
- 100 g pizza flour (tipo 00)
- 20 g oat bran
- 3 g salt
- 50 g oats
- 2 tbsp honey
- 2 tbsp water
- 100 ml pizza sauce
- 100 g grated Emmental cheese
- 75 g baby spinach
- 1 tbsp olive oil
- 1 clove of garlic
- 125 g goat's cheese
- Salt, pepper, chili powder
- For the pizza dough add water to a bowl and crumble the yeast into it. Leave to stand for 5 minutes, then add the flours, bran and salt and knead with your hands for 10 minutes until a smooth dough forms. Cover and let it rest for 2 hours.
- In the meantime, heat oatmeal, honey and water together with some salt and chili powder in a small pan and bring it to a boil until it thickens slightly. Remove the mixture from the pan, let cool on a piece of baking paper and set aside.
- Wash and dry the baby spinach. Roughly chop and mix it with the olive oil. Finely dice or press the garlic clove and add it to the spinach together with some salt and pepper and stir well. Also set aside.
- Half the dough and roll out both balls on a floured work surface into a thin pizza crust. Cover once again and let the pizza bases rest for 30 minutes - while preheating the oven to 250° C.
- Now evenly spread the pizza sauce on the dough and sprinkle with a layer of Emmental cheese. Then add the prepared spinach on top of it. Cut the goat's cheese into cubes and add it to the pizzas. Finally sprinkle everything with the oat honey crunch.
- Bake the pizzas in the hot oven one after another (that's important to get the pizza base really crispy!) on the middle rail for 6-10 minutes and serve immediately!
The oat elements are what makes this pizza really special: They add more flavour, nutrients and fiber to the pizza and this way will probably fill you up for longer – compared to one solely made from white flour.
But enough of the talk now, enjoy the recipe and HAPPY COOKING!