PELZMANN’S GRANOLA PIZZA
WITH FRUIT TOPPING
FOR THE BASE:
380 g oat flakes
30 g chia seeds
70 g millet
A pinch of salt
250 g peanut butter
4 tbsp. Pelzmann walnut oil
100 g honey
FOR THE TOPPING:
250 g yoghurt
400 g ricotta
100 g sour cream
seeds from one vanilla pod
1 pinch of cinnamon
250 g strawberries
1/2 pomegranate
1-2 kiwis
1 tsp. icing sugar
2 tbsp. walnut oil
Mix the dry ingredients together. Add the peanut butter, oil and honey. Spread it onto a baking tray lined with baking paper to make a circle. Bake in a preheated oven at 165 °C for 25 minutes.
Leave to cool
For the topping, mix the yoghurt, ricotta and sour cream and flavour with the vanilla seeds and cinnamon. Slice the kiwis, remove the pomegranate seeds and wash and halve the strawberries. Marinate the fruit with the icing sugar and walnut oil. Spread the cream on the pizza and garnish with the fresh fruit.
