This pepperoni Pizza with kale and sour cream is given a spicy twist by our Buck picante.
INGREDIENTS
Dough
Soy yoghurt
Curly kale
Peeled tomatoes
Tomato concentrate
Brown sugar
Olive oil
Garlic
Origano
Lemon juice
Salt
Pepper
PREPARATION OF THE INDIVIDUAL COMPONENTS
1. Tomato sauce
Combine the peppers, tomato concentrate, brown sugar, olive oil, garlic, oregano, salt and pepper in a blender.
2. Dough
300 g flour Type 00
5 g dry yeast
0,75 dl olive oil
4 pinches of salt
550 ml of water
Mix all the ingredients for the dough, except the salt, and leave it to rest for 30 min. After this time, add the salt and loosen the dough using the 'stretch and fold' technique, which means very gently folding the dough in the bowl rather than kneading it. The dough is then left to rest for about 3 hours. Every hour, stretch and fold the dough.
3. Curly kale chips
Trim the leaves from the stem of the curly kale and fry them in olive oil and salt.
4. Soy yoghurt
Add lemon juice and salt to the soy yoghurt to make a smooth cream.
5. Buck picante
Cut the buck into discs and drizzle lightly with olive oil to prevent it from drying out.
METHOD
1. Shape the dough and stretch it over the baking tray to the edge. Spread the tomato sauce over the dough and arrange the sliced Buck, which has been previously drizzled with olive oil, on top of the dough. Bake at 240ºC for approx. 20 min.
2. When the pizza is baked, spread the previously prepared kale chips on top and garnish with the cream 'islands'.
Bon appetit!
Martin
#grashka #plantbased #vegan #food #organic #regional #local #fromfarmtofork #healthy #nutritious #wholeplantbased #agriculture #sustainable
