Edible flowers give a sweet, fresh or spicy touch to your dish. Like this recipe of pizza with cream cheese and flowers.
Preparation time:35 minutes, waiting time 1.5 hours
Ingredients for 4 people
- ½ cube of fresh yeast (of 21 g)
- a pinch of sugar
- 400 g flour + some extra
- 1 tsp salt
- 400 g fresh cream cheese natural
- 100 g sour cream
- 2 egg yolks
- 125 g grated Parmesan cheese
- handful of fresh wild
herbs (pimpernel, arugula, purslane, hyssop)
- handful of edible flowers (violets, cucumber herb, nasturtium).
- Additionally needed:baking trays with baking paper
Preparation
- Crumble the yeast over a mixing bowl and stir until smooth with the sugar and
200 ml lukewarm water. Add the flour, 4 tablespoons of olive oil and the salt and knead by hand into a smooth dough. Shape into a ball and let it rise for 1 hour in a warm place, covered.
- Preheat the oven with the baking trays in it to 240°C.
- Stir half of the cream cheese with the sour cream, the egg yolks and half of the Parmesan. Season with some salt and pepper.
- Divide the dough into 4 pieces, form into balls and roll them out on a floured work surface into pizza bases of 22 cm in diameter. Place them on a piece of baking paper. Brush the dough with the cream cheese mixture.
- Bake the pizzas on the hot baking trays in the convection oven for 10-15 minutes until golden brown.
- Remove them from the oven and sprinkle with the rest of the Parmesan. Divide the remaining cream cheese over it and garnish with the fresh herbs and flowers.
You can find more recipes with flowers in the August issue of Santé, which is now in the shops.
