Mämmi Pizza ‒ Mämmipitsa

This time of the year every place seems to be filled with pie recipes featuring quark and canned peach halves. Those round, bright yellow peaches look like egg yoiks and are a great symbol for the rebirth of the Sun and the nature. I got a bit fed up with quark after pasha and so I thought I'd try a salty version.

The recipe for the crust comes from Ahmed Ladarsi and the sauce is basically Jo Stepaniak's gooey grill sandwich filling. The latter one could've been a bit thinner and the amount sufficient for two pizzas or a gratin. But at least both turned out tasty. Next time I think I'll fry the tempeh, precook the crust and just warm up the whole.

The crust:
- 200 g (1.5-2 dl) mämmi, not artificially sweetened
- 1 dl rye flour
- 1 dl wheat flour
- 1 dl water
- 20 g yeast
- salt
- 1 tablespoon rape oil

The sauce:
- 2 dl water
- 0.5 dl mutritional yeast
- 2 tablespoons pea flour
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1.5 tablespoons ketchup
- 2 teaspoons potato flour
- 1 teaspoon onion powder
- 2 garlic cloves
- turmeric
- mustard powder
- salt

The filling:
- 150 g tempeh
- 5 canned peach halves
- 1 dl tomato sauce
- rosemary or marjoram
- black pepper

Dissolve the yeast and the salt into lukewarm water. Knead in the mämmi and the flour. Cover with a towel and let the dough rise for about an hour in a warm place.

In the meanwhile, whisk the sauce ingredients together in a sauce pan to avoid clumps. Let the mixture come to a boil, move aside from the stove and whisk a bit more.

Spread the dough on a baking sheet. Mine came out ⌀ 27 cm. Brush with oil. Sprinkle with pepper. Slice the tempeh. Arrange the slices and peach halves on the pizza. Cover with the sauce and sprinkle with rosemary. Bake until golden (about twenty minutes in 200°C).

Enjoy after cooled down a bit with your favourite chili sauce.

Nutritional values / 1321 g:
energy 1577 kcal
fat 52 g
protein 67 g
carbohydrates 216 g
fiber 35 g

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