Oat Pizza with Spinach & Goat’s Cheese

Hey friends,

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…

Oat Pizza with Spinach & Goat's Cheese

Oat Pizza with Spinach & Goat's Cheese

Yield: 2 pizzas
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 2 hours 30 minutes
Total Time: 3 hours 10 minutes

Pizza with a healthy twist: crispy base, hearty topping and some sweet crunch - the perfect combination!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

xx Kristin

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Spring Veggie Tabbouleh

Hey friends,

we are back from our vacation and that also means back to business for me! The last few days were lovely though: First, a wee stop in Innsbruck, then Verona and even a few hours in Peschiera del Garda 💙 – definitely worth those few extra pounds we gained there. For some impressions of the trip head over to my Instagram.

In Italy, the weather was already super mild, sunny and basically felt like spring. Back home it’s still a bit colder so while I wait for spring to arrive here as well, I’ll pass my time with this delicious (and pretty green) tabbouleh with asparagus, spinach and avocado. Easy and quick to make so it’s perfect for a light yet delicious dinner – give it a try!


Spring Veggie Tabbouleh

Spring Veggie Tabbouleh

Yield: makes 4 servings
Cook Time: 20 minutes
Total Time: 20 minutes

Light, fresh and green - this dish brings spring onto a plate!

Ingredients

  • 75 g (instant) bulgur
  • 150 ml hot water
  • 250 g green asparagus
  • 4 spring onions
  • 1 avocado
  • 75 g baby spinach
  • 1 handful of parsley
  • the juice of one lemon
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • salt & pepper

Instructions

  1. Put the bulgur into a large bowl, add the hot water and some salt, then mix well and let it rest for about 5 minutes. Then stir to fluff up and set aside.
  2. Clean the asparagus, cut it into bite-sized pieces and fry in a pan for 4-5 minutes, season with salt and pepper.
  3. Meanwhile, wash and dry the spring onions, spinach and parsley and finely chop everything. Cut the avocado into small cubes and combine everything with the bulgur. Finally, stir in the fried asparagus as well as lemon juice, apple cider vinegar and olive oil. Then season to taste and serve.

Green, tasty & a bit unusual! Have you made something like this before?

Stay sweet & HAPPY COOKING!

xx Kristin

Savoury Porridge with Spinach & Cheese

Hey guys,

I’m feeling adventurous today. Adventure number one:  When this post goes online, I’m probably somewhere in Italy, touring this beautiful country by car – looking for new experiences, big and small adventures and, ideally, a bit of well deserved relaxation. Oh, and of course, eat as much good food as possible!

‘Food’ is the keyword for our second adventure today: You might know by now that im low key obsessed  with porridge and it’s probably my favorite breakfast food. Especially on those long office days it creates the ideal basis, provides me with energy and keeps me full for a long time. Pro tip for stressful days: When you’re running late in the morning, try making your porridge in the microwave – it’s super easy and will only take 2 minutes.

But today I’m going for something that’s a little different and instead of sweet, this porridge recipe will be savoury for a change. I have to admit that I also quite like to have a hearty breakfast, so this is the perfect combination of both, how could I say no? 😅 In addition to rolled oats and oat bran, this version also includes courgette, spinach and a generous amount of cheese. Top it with a fried or poached egg and your breakfast for champions is ready to be served!

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Have you ever tried savoury porridge or oatmeal recipes before? What is your favourite recipe with oats?

Stay sweet & HAPPY COOKING!

xx Kristin