Pizza a la Rudolph van Veen

Pizza a la Rudolph van Veen


For the dough:

  • 200 g integral spelt flour
  • 1 flat teaspoon sea salt
  • 1/2 baking powder
  • 2 tablespoons olive oil
  • 125 ml water

For the filling:

  • few oysters mushrooms
  • grated hard cheese (or mozzarella if you’re in restriction)
  • 3 – 4 tablespoons tomato sauce
  • prosciutto or ham
  • rocket salad
  • oregano


The dough for the pizza is best from spelt flour, but you can use rye or other allowed. Just don’t use a lot of buckwheat or oat, it won’t be fine. Mix all dry ingredients, then add oil and water. Knead the dough, transfer on a working surface and using rolling pin stretch it as thin as possibe, but taking care not to tear it. Put in a baking dish covered with baking baber, grease with olive oil and put into preheated oven to bake it little. Then remove from the oven and start filling it. Chop oysters mushrooms with your hands and throw on the dough. Then put tomato puree and sprinkle with oregano. Add grated hard cheese or mozzarella depending on the phase. Then put again in the oven to bake little and to melt cheese. Remove from the oven and put prosciutto or ham and chopped rocked salad. Enjoy!

Pizza a la Rudolph van Veen

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