Pizza Grass Muffins
Recommended amount of grass: 0.6g; makes 12 pieces, approx. 0.05g per muffin
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:
3.5 oz | spelt or wheat flour |
0.7 oz | cornmeal |
| 1 | egg yolk |
2 tablespoons | olive oil |
1 teaspoon | salt |
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:
3 tablespoons | tomato paste |
| 1 | large onion |
| 1 | bell pepper and/or fennel |
Celery (approx. 70g) | |
Optional: a bit of tuna or salami | |
2 tablespoons | butter |
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.
