Photo: Chad Montano
Spelt Crust Pizza with Fennel, Prosciutto, and Apples
17 ingredients
Makes 2 pizzas, to serve 4 to 6 as a main course, or 8 as a starter
openrecipes
Estimated Nutrition (whole recipe, rough)
1298
Calories
59g
Protein
40g
Fat
175g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Spelt | not in our table | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups whole grain spelt flour (8 ounces)
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon sugar
- 1 cup whole-milk ricotta cheese
- 1/4 cup whole milk
- 2 tablespoons linseed oil or extra-virgin olive oil
- 1 large egg
- Coarse cornmeal, if using a pizza peel
- 4 or 5 green onions
- 1 cup sour cream
- 1/4 cup drained nonpareil capers
- 3/4 teaspoon freshly ground black pepper
- 1 Granny Smith apple, halved, cored, and sliced very thinly
- 1 fennel bulb, halved lengthwise, cored, and sliced very thinly
- 4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
- Linseed or extra-virgin olive oil, for brushing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes