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Ingredients
Teig
- 230 g Mehl
- 30 g Olivenöl
- 120 g Wasser
- 1 TL Salz
Pesto
- 40 g Pinienkerne
- 1 Knoblauchzehe
- 75 g Rucola
- 5 g Hefeflocken
- ¾ TL Zitronenschale, gerieben
- ¼ TL Salz
- 55 g Olivenöl
- 10 g Zitronensaft
- 1 - 2 TL Agavendicksaft
Belag und Fertigstellung
- 1 Knoblauchzehe
- 150 g vegane Schmand-Alternative (z. B. Creme VEGA von Dr. Oetker®)
- 75 g Soja-Joghurtalternative natur
- ½ TL Salz
- ¼ TL Pfeffer
- 1 Prise Cayenne-Pfeffer
- 1 Prise Muskat
- Öl zum Einfetten
- 200 g Cherry-Tomaten halbiert oder in Scheiben
- 60 g Oliven, schwarz, entsteint in Scheiben
- 100 g Zwiebeln rot, in dünnen Ringen
- 4 Frühlingszwiebeln in dünnen Ringen
- 100 g Feta vegan, zerkrümelt (z. B. von Violife®)
- Nutrition
- per 1 Stück
- Calories
- 754 kcal / 3155 kJ
- Protein
- 15 g
- Fat
- 52 g
- Carbohydrates
- 60 g
- Fibre
- 4.8 g
- Saturated Fat
- 16 g
- Sodium
- 1415 mg
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