Chard Whole Wheat Pizza

For the chard whole wheat pizza, knead (hand mixer) einkorn and buckwheat flour with yeast, olive oil, salt and lukewarm water to a firmer dough.

Dust with flour and let rise, covered, for at least 1 hour. For the sauce, cut the tomatoes into pieces and puree with the basil and salt (does not need to be peeled).

For the topping, peel the onion and cut into small cubes. Wash the chard and cut into slices about 1 cm thick.

Sauté the onion cubes in a little oil, add the chard and cook while stirring until al dente. Season with salt, pepper, cumin, curcurma and garlic. Preheat oven to 250 degrees (top/bottom heat).

Roll out the risen dough into a round shape and place on a baking sheet or pizza tray. Spread the paradeis sauce on it, top with the chard vegetables.

Slice the garlic cloves and spread them on the pizza. Pluck the leaves from the oregano branch and place them on the pizza. Place in the preheated oven and bake for 12 to 15 minutes (depending on the toppings).

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