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Pizza Grass Muffins

Recommended amount of grass: 0.6g; makes 12 pieces, approx. 0.05g per muffin

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4.55 oz
wheat flour
0.4 cups
lukewarm water
0.7 oz
fresh yeast, or half a package of dried yeast

Make a sponge out of these ingredients and let it sit for 8 minutes.

Complete the dough with:

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3.5 oz
spelt or wheat flour
0.7 oz
egg yolk
2 tablespoons
olive oil
1 teaspoon

Add these ingredients and knead until you have a smooth yeast dough. If the dough is too firm, add a bit of water. Let it sit an additional 10 minutes.

In the meantime prepare the filling:

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3 tablespoons
tomato paste
large onion
bell pepper and/or fennel
Celery (approx. 70g)
Optional: a bit of tuna or salami
2 tablespoons
021 oz
chopped grass
Spices: a bit of oregano, paprika, salt, pepper, and chilli
Optional: fresh ginger and/or garlic

For Sprinkling: mix 70g grated cheese (e.g. "Emmentaler") and 30g of grated parmesan.

Put the butter in a pot and lightly braise the grass in it on a low flame. Cut the vegetables as small as possible and add them to the grass butter. Let it cool. Mix the tomato paste with the spices and add a bit of olive oil.

Roll out the yeast dough into a rectangle (approx. 36 x 13 cm). Spread the spiced tomato paste on the dough with a tablespoon. Then spread the vegetables on top. Roll the long side toward the top and cut the log into 3 cm wide pieces. Lay the "pizza snails" into the "muffin-form" and sprinkle the cheese on top. Let it sit for another 8 minutes.

Bake the muffins on the middle rack of a 220 degree Celsius preheated oven for 10 minutes.