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Nectarine and Prosciutto Spelt Pizza with Balsamic Glaze
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Ingredients
Dough
- 220 g water
-
2
tsp dried instant yeast
or 20 g fresh yeast, crumbled - 200 g spelt flour
- 200 g strong white bread flour, plus extra for dusting
- 20 g olive oil, plus extra for greasing
- 1 tsp fine sea salt
Balsamic Reduction
- 250 g balsamic vinegar
- 25 g granulated sugar
Topping
- 4 Tbsp red pepper pesto
- 250 g mozzarella, sliced
- 6 slices prosciutto, torn in large pieces (approx. 80 g)
- 2 nectarines, each sliced in 8 segments
- 4 sprigs fresh thyme, leaves only
- 50 g rocket leaves
- Nutrition
- per 1 portion
- Calories
- 3218.8 kJ / 769.3 kcal
- Protein
- 36.6 g
- Carbohydrates
- 100.1 g
- Fat
- 25 g
- Saturated Fat
- 10.3 g
- Fibre
- 9 g
- Sodium
- 1522.6 mg
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