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Ingredients
Oregano-Hefeteig
- Butter zum Einfetten
- Paniermehl zum Ausstreuen
- 100 g Parmesan in Stücken
- 3 Stängel Basilikum abgezupft
- 1 Knoblauchzehe
- 250 g Mehl
- ¼ Würfel Hefe (10 g)
- 1 geh. TL Oregano, getrocknet
- 1 TL Salz
- ½ TL Zucker
- 120 g Wasser
- 20 g Olivenöl
Tomaten-Hefeteig und Fertigstellung
- 50 g getrocknete Tomaten, in Öl abgetropft
- 250 g Mehl
- ¼ Würfel Hefe (10 g)
- 1 TL Salz
- ½ TL Zucker
- 100 g Wasser
- 20 g Tomatenmark
- Nutrition
- per 1 Portion
- Calories
- 214 kcal / 894 kJ
- Protein
- 8 g
- Fat
- 5 g
- Carbohydrates
- 33 g
- Fibre
- 2.3 g
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