Description
Locker-leichte Pizzaschnecken aus Dinkelvollmehl, goldbraun gebacken, gefüllt mit zartschmelzendem Mozzarella und knackiger grüner Paprika – aromatisch, saftig, und außen herrlich knusprig.
Ingredients
Scale
- 500 g Dinkelvollmehl
- 20 g Germ (fresh yeast)
- 300 ml lauwarmes Wasser
- 2 EL Olivenöl
- 1 TL Salz
- 1 Prise Salz (for filling)
- 100 g Mozzarella
- 2 Stück grüne Paprika
- 1 Packung Tomatenmark
- 1 Stück Zwiebel
- 1 Prise Oregano
- 1 TL Pfeffer
- 3 Stück Paradeiser (tomatoes)
- 1 Stück Ei (for brushing)
Instructions
- Begin by preparing the dough. In a large mixing bowl, combine 500 g Dinkelvollmehl (spelt flour) and 1 teaspoon salt. Crumble 20 g fresh yeast (Germ) into the flour mixture.
- Add 300 ml lukewarm water and 2 tablespoons olive oil to the bowl. Using your hands or a stand mixer with a dough hook, knead all the ingredients together until you obtain a smooth, medium-firm dough. This should take about 5-8 minutes. The dough should be elastic and slightly tacky but not sticky.
- Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and allow the dough to rise until it has doubled in volume, which will take about 30-45 minutes.
- While the dough is rising, prepare the filling. Finely chop 1 onion and sauté it briefly in a little olive oil in a pan over medium heat until it becomes translucent and soft, about 2-3 minutes.
- Wash and dice the 3 tomatoes (Paradeiser) and 2 green bell peppers (Paprika) into small pieces. Cut 100 g mozzarella into small cubes.
- Once the dough has risen, transfer it to a lightly floured surface. Roll the dough out into a large rectangle, approximately 1 cm thick, using a rolling pin.
- Evenly spread a pack of tomato paste (Tomatenmark) over the surface of the rolled-out dough, leaving a small border around the edges.
- Distribute the sautéed onion, diced tomatoes, diced peppers, and mozzarella evenly over the tomato paste. Season the filling with a pinch of salt, 1 teaspoon pepper, and a pinch of dried oregano to taste.
- Starting from one of the longer sides, carefully roll up the dough into a tight log, ensuring the filling remains evenly distributed inside.
- Using a sharp knife, slice the rolled dough into pieces about 1-2 cm thick. You should have several spiral-shaped slices (Pizzaschnecken).
- Line a baking sheet with parchment paper. Place the pizzaschnecken, cut side up, onto the prepared baking sheet, spacing them slightly apart. Cover them loosely with a towel and let them rest for 15 minutes to rise slightly.
- Meanwhile, preheat your oven to 120°C (about 250°F) with a fan if available.
- In a small bowl, beat 1 egg until well combined. Brush the tops and sides of each pizzaschnecke with the beaten egg to give them a shiny, golden finish.
- Transfer the baking sheet to the preheated oven and bake the pizzaschnecken for about 15 minutes, or until they are golden on top and the dough is cooked through.
- Remove the pizzaschnecken from the oven and allow them to cool slightly on a wire rack. Serve them warm or at room temperature as a savory snack or party appetizer.
Notes
You can customize the filling by adding other favorite pizza toppings such as ham, salami, mushrooms, or olives. If you prefer a crispier texture, bake the pizzaschnecken at a slightly higher temperature (e.g., 180°C) and monitor the color. Dinkelvollmehl (spelt flour) gives a hearty, nutty flavor, but you can substitute with regular wheat flour if preferred. These pizzaschnecken taste best fresh but can also be reheated in the oven for a few minutes to revive their texture.
- Prep Time: 10
- Cook Time: 20
- Category: Pizza Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
