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Pizza is always a good idea! If you are looking for a vegetarian option, try this meat-free pizza with lots of Jarlsberg®, delicious vegetables and a drizzle of sweet agave nectar on top. Enjoy!
- 800 ml plain flour
- 300 ml lukewarm water
- 1 sachet dried yeast
- Olive oil
- 1 cup crème fraîche
- 2 garlic cloves
- Salt and pepper
- 300-400 g grated Jarlsberg® cheese
- 1 large red onion
- 1 pack of cherry tomatoes
- 1 bag of baby spinach
- 1 handful thyme
- 2 tbsp agave nectar
- 100 ml pumpkin seeds
Combine the ingredients for the dough and knead well. The consistency should be firm and smooth. Set aside to rise in a warm place for about half an hour. If you have time, try to leave the dough to rise cold for a few hours – this makes the dough even better.
Combine the crème fraîche with finely chopped garlic, salt and pepper. Cut the red onion into rings and halve the cherry tomatoes. Toast the pumpkin seeds in a dry pan.
Roll out the dough to make either individual pizzas or larger pizzas to share. Spread the crème fraîche over the dough and top with the Jarlsberg®, red onion, cherry tomatoes and some of the spinach leaves. Save the rest of the spinach leaves until after cooking.
Cook the pizzas at a minimum temperature of 225°C at the bottom of the oven until golden (about 10 min). Serve sprinkled with the remaining fresh spinach leaves, toasted pumpkin seeds, thyme and agave nectar.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.