Recipes from YEE office

Buckwheat Pizza

Buckwheat quattro formaggi pizza

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


  1. 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!).
  2. When the buckwheat cools mix in wheat flour, milk, yeast and knead a dough. Add one spoon of olive oil while kneading.
  3. Form a round bun and cover it with the remaining tablespoon of olive oil. Leave the dough to rest for 30 minutes.
  4. 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
  5. Spread tomato sauce over the dough.
  6. 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.
  7. 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).
  8. Remove from the oven, cut and share and enjoy!

Baked by: Aljaž Malek


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s