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Nasturtium Pizza

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Nasturtium Pizza

Nasturtium Pizza

Nasturtium Pizza might be just the Mediterranean recipe you are searching for. This vegetarian recipe serves 4. One portion of this dish contains approximately 17g of protein, 24g of fat, and a total of 536 calories. A mixture of salt, other toppings, high-gluten bread flour, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the semolina you could follow this main course with the Semolina Cakes with Fig Compote as a dessert. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Put warm water, sugar, and oil in the bowl of a mixer fitted with the dough hook.
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SugarSugar
WaterWater
Cooking OilCooking Oil
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BlenderBlender
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2
Add yeast and let it sit for 10 minutes, until mixture foams. In a medium bowl, stir to combine flours, salt, and nasturtium flowers.
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YeastYeast
SaltSalt
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3
Sprinkle flour mixture into yeast mixture.
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All Purpose FlourAll Purpose Flour
YeastYeast
4
Mix on low speed for 5 minutes, until dough is smooth and bouncy. Cover the bowl with a cotton kitchen towel and let stand for about 1 hour, or until dough has doubled in volume.
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5
Turn dough onto a surface dusted with flour and knead by pushing it away from your body with the heel of your hand, folding it over, and repeating about 12 times. Divide dough into two balls. At this point, dough can be baked or stored for up to 2 days in the refrigerator on a baking sheet covered with plastic wrap.
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WrapWrap
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6
Preheat oven to 450°F. Rub two baking sheets with olive oil and dust with semolina flour. Stretch out each dough ball by tapping and pressing outward from the center with your fingertips.
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Semolina FlourSemolina Flour
Olive OilOlive Oil
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Dry Seasoning RubDry Seasoning Rub
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OvenOven
7
Transfer to prepared baking sheets. Cover with toppings of your choice.
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Baking SheetBaking Sheet
8
Bake pizzas for 20 to 25 minutes, rotating sheets halfway through baking so the dough browns evenly. Slice, serve, and enjoy.
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9
Reprinted with permission from Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers by Miche Bacher; photography by Miana Jun. Copyright © 2013 by Miche Bacher; photographs © 2013 by Quirk Productions, Inc. Published by Quirk Books
Ingredients you will need
Edible FlowersEdible Flowers
Fresh LavenderFresh Lavender
DifficultyHard
Ready In45 m.
Servings4
Health Score4
Vegetarian
CuisinesMediterraneanItalianEuropean
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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