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Ilse

Ilse Castrejón

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Pizza with Amaranth Crust

2 h 10 min
12 min
Easy
4.88
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315
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You can now sin to taste with this amazing pizza recipe with amaranth dough, which in addition to being completely original, is very low in calories for its delicate selection of ingredients, and its balanced flavor, will become your favorite.
Learn more about Ilse Castrejón

Ingredients

4 servings
  • 3 cups of amaranth
  • 1/4 of cup of Water tibia
  • 5 grams of dry yeast
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/4 of cup of Water
  • 1/4 of cup of amaranth
  • enough of flour to extend
  • 1 cup of tomato sauce
  • 1 cup of mozzarella cheese
  • 1 cup of cherry tomato cut in half
  • 1/4 of cup of red onion
  • 1 cup of apple cut in sheets
  • 1/2 cup of goat cheese fallen apart
  • 4 Basil leaves

Preparation

Preheat the oven to 200 ° C.
Blend the amaranth until a fine powder is obtained.
Hydrate the yeast with water and let stand 10 minutes.
In a blender add the ground amaranth, olive oil, salt, previously hydrated yeast, water and beat for 10 minutes until a smooth and firm dough. Add the amaranth and beat for 5 more minutes.
Place the dough on a previously greased bowl and leave to ferment for 1 hour or until it doubles its volume.
On a floured surface, spread the dough to a thickness of 2 mm, place on a round tray.
Add tomato sauce and sprinkle over the whole dough, top with mozzarella cheese, place cherry tomato, purple onion, apple and goat cheese.
Bake for 12 minutes or until the crust is cooked and crispy.
Garnish with basil leaves and serve.

PRESENTATION

On a wooden base, accompanied by a glass of red wine.

TIPS

You can substitute dry yeast for fresh yeast by adding 3 times more weight.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Esha
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Ratings (8)
Tania De La Fuente
04/08/2019 08:08:29
Se ve deliciosa 😍😍😍😍😍😍
Angela Pereira
27/04/2019 21:47:28
Una consulta, en esta receta como utilizaron el amaranto? Como viene la semilla originalmente o en forma de copos de amaranto? Muchas gracias, saludos
Emi Díaz Leal
04/02/2019 18:32:05
Un poco de difícil de hacer la masa, pero muy muy rica. ¿Algún consejo para que la masa no quede tan pegajosa?
Eliezer Sánchez Lara
29/05/2018 15:29:42
Está muy fácil y sabe deliciosa.
Adriana Ortega Guerra
23/02/2018 15:24:34
Tuve la oportunidad para hacerla y de verdad es muy fácil de hacer y versátil.
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