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Autumn pizza with figs
50 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 652
  • Fat about 22g
  • Carbohydrates about 96g
  • Protein about 16g
This is needed
This is needed for 2 people
  • 125 g wholemeal flour
  • 1 pinch Himalayan salt
  • 0.5 tsp coconut palm sugar
  • 1.5 tbsp olive oil
  • 0.75 dl water
  • 500 g squash, e.g. butternut (yields approx. 400 g peeled)
  • 1 tbsp coconut oil, melted
  • 2 tsp coconut palm sugar
  • 0.5 tsp Himalayan salt
  • 3 tbsp cashew cream
  • 1 dl almond drink or soya drink
  • 0.5 tsp Himalayan salt
  • 3 tsp coconut palm sugar
  • a little pepper
  • 0.25 tsp chilli flakes
  • 0.5 limes, use only the juice
  • 3 tsp Dukkah (spice mix)
  • 100 g mixed leaf salad
  • 4 figs, quartered
  • 0.5 limes, use only the juice
  • 1 tbsp mixed nuts, chopped
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And that's how it's done
And that's how it's done
Mix the flour, salt and sugar in a bowl. Pour in the oil and water, mix together to create a firm dough, knead for approx. 5 mins. Cover and leave to stand.
Cut the squash into thin slices, transfer to a bowl. Mix the coconut oil with the sugar and salt, mix with the squash. Transfer the squash to 2 baking trays lined with baking paper. Bake for approx. 25 mins. in an oven preheated to 180 °C (convection), take out of the oven and remove the squash from the trays.
To bake the dough
Divide the dough in half, shape into 2 balls. On a lightly floured surface, roll out into rounds (each approx. 30 cm in diameter). Place on the trays lined with baking paper. Bake for approx. 8 mins. in an oven preheated to 180 °C (convection). Remove, leave to cool.
Thoroughly mix all of the ingredients.
Spread the sauce over the dough. Arrange the salad leaves, squash and figs on top, drizzle with the lime juice, garnish with the nuts.

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