Good looking quinoa pizza

1.

For the pizza dough, cook the quinoa in approx. 200 ml of boiling salted water for approx. 7 minutes. Remove from heat, let steep for about 15 minutes and then let cool down. Crumble the yeast and dissolve it in approx. 250 ml of lukewarm water while stirring.

2.

Mix the flour, 1 tablespoon sugar and 1 teaspoon salt in a large bowl. Add the yeast water, 2 tablespoons of oil, vinegar and quinoa. Mix everything with the dough hook of the mixer on a low level, then knead on the highest level and finally knead quickly with your hands to form a dough.

3.

Cover the dough with a clean tea towel and let rise in a warm place for about 30 minutes.

4.

Peel and finely dice the onion. Wash and drain the spinach. Heat 1 tablespoon of oil in a saucepan. Steam the onion until translucent. Add the spinach and let it collapse briefly, covered (takes about 1 minute).

5.

Season with salt and pepper. Take off the stove.

6.

Preheat the oven (electric stove: 200 ° C / convection: 180 ° C / gas: see manufacturer). Line two baking sheets with parchment paper. Knead the dough again, cut in half. Shape halves into 1 ball each and roll out onto a lightly floured work surface with a cake roll to make pizza cakes (approx. 34 cm in diameter).

7.

Place the pizza bases on each baking sheet. Pre-bake in a hot oven for about 10 minutes.

8.

In the meantime, wash and clean the zucchini and cut into thin slices. Wash the asparagus, cut off approx. 2 cm of the woody ends. Peel the asparagus lengthways with a peeler into strips. Roughly shred the mozzarella.

9.

Remove the pizza bases from the oven. Brush with herb crème-fraîche. Top with zucchini, asparagus, spinach and mozzarella. Bake the pizzas again in the hot oven for about 10 minutes. Remove.

10.

Sprinkle with coarse pepper - and the quinoa pizza party begins.