There is much comfort in kneading dough. There is even more comfort in staying pleasantly full for a long time after you had your meal. Are these two sentences cheesy or what? Well, not as cheesy as our buckwheat pizza!
Ingredients (served 3, could easily serve 4)
– 250 g of buckwheat flour
– 250 g of wheat flour
– 250 ml of boiling water
– 50 ml of milk
– 4 g of dry yeast
– different cheeses (quantity purely optional! We used 200 g edam, one 100 g mozzarella, one 100 g hermelin (the Czech camembert), 3 tablespoons of grated parmesan)
– two tablespoons of olive oil
– tomato sauce
- Heat up the water. Once boiling, pour it over buckwheat flour and mix well with a spatula. Leave it to cool off (you don’t want to get your fingers burned!).
- When the buckwheat cools mix in wheat flour, milk, yeast and knead a dough. Add one spoon of olive oil while kneading.
- Form a round bun and cover it with the remaining tablespoon of olive oil. Leave the dough to rest for 30 minutes.
- The fun commences after 30 minutes. Cover your palms and a larger surface with a bit of flour. Roll the dough so that it fits the baking tray
- Spread tomato sauce over the dough.
- Evenly cover the pizza with cheeses – first with grated edam (buy grated or grate yourself), then with mozzarella (use your hands to tear it, it’s a great feeling). Equally distribute rectangular pieces of hermelin over the pizza. Lastly, sprinkle the parmesan over the cheesy surface.
- Bake in the oven preheated to 230 degrees Celsius for 10-15 minutes. All the cheeses should melt (hard to notice there are so many of them on the pizza, right?). You can leave the pizza in the oven a bit longer for the cheese to form a brownish crust. The dough should be a bit crusty, it might turn slightly brownish as well (beware: buckwheat flour is darker – it is harder to notice when it turns brownish).
- Remove from the oven, cut and share and enjoy!
Baked by: Aljaž Malek