Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Bean topping
Almond & lime dressing
Vegetables
To top the pizzas
How it's done
Dough
Mix the flour, semolina, salt and sugar in a bowl. Add the water and oil, knead to form a smooth dough. Divide the dough in half, shape into two balls, flatten both pieces a little, dust the work surface with semolina and roll the dough out thinly, place on a baking tray lined with baking paper, prick firmly with a fork.
Bean topping
In a blending cup, puree the beans with all the other ingredients up to and including the pepper. Spread the topping over the dough base and smooth down.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 200°C.
Almond & lime dressing
Thoroughly mix the almond butter with all the other ingredients up to and including the pepper, set aside.
Vegetables
Heat the coconut oil in a non-stick frying pan, stir fry the courgette and asparagus for approx. 3 mins., remove from the pan, allow to cool slightly.
To top the pizzas
Remove the pizzas from the oven. Top with the vegetables and avocado, drizzle with the reserved almond & lime dressing, garnish with the coriander and enjoy immediately.
| Shelf life: | The pizza dough can be wrapped in cling film and stored in the fridge for approx. 2 days. It can be used for all kinds of pizza bases and flatbreads. |
|---|---|
| Tip: | For a little extra heat, sprinkle with chilli flakes or ground pepper. |
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