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Delicious pizza cooked in the pan

Delicious pizza cooked in the pan

Today we see the recipe for making a simply delicious, healthy and crunchy pizza, not in the oven but in a pan. The dough is made up only of buckwheat and whole wheat flour and the seasoning is mouth-watering, lots of savoy cabbage flavored with olives, goat cheese and raisins! Buckwheat enriches this recipe and gives important antioxidant, anti-inflammatory and prebiotic properties, useful for the health of the intestinal microbiota (Gimenez Bastida et al, J Agric Food Chem, 2015). Goat cheese is a source of protein, unsaturated fatty acids and is always well tolerated, raisins, olives and savoy cabbage provide fiber and antioxidants (Olmo Cunillera et al, Nutrients, 2020 - Rocha et al, J Nutr Sci, 2020). So here is a healthy, exquisite recipe that allows you to make pizza whenever you want and in a short time, without resorting to the oven!

Ingredients

Ingredients for the dough

100 grams of buckwheat flour
80 grams of whole wheat flour
1 teaspoon of instant yeast
80 ml of water
2 tablespoons of extra virgin olive oil
1/2 teaspoon of honey
Sea salt

Ingredients for the seasoning

200 grams of savoy cabbage
100 grams of sliced goat cheese
2 tablespoons of black olives
1 small onion
30 grams of raisins
1 teaspoon of tamari sauce
Extra virgin olive oil
Clean the savoy cabbage and cut it into strips. Blanch the savoy cabbage for 10 minutes and drain it. Slice the onion and brown it in a pan with a drizzle of extra virgin olive oil. Add the savoy cabbage, the raisins previously soaked and squeezed, the pitted olives and the tamari sauce, mix. Cook for ten minutes then set aside. Mix the flours, yeast, honey and water. Add water as needed to get a workable mix. Incorporate a teaspoon of salt. Roll out the resulting dough with a rolling pin. Heat a large pan greased with oil and closed with its lid, then lower the heat. Place the pizza dough, cover with the lid and cook on a low heat for two minutes, then turn the dough and cook for another two minutes, always with the lid closed. Spread the savoy cabbage mixture and the goat cheese cut into strips. Cover with the lid and continue to cook for another 5 minutes.
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