A vegetarian pizza full of flavour and lightness
A crispy pizza base meets fresh spring greens, aromatic wild garlic and creamy goat’s cheese – a vegetarian delight that calls for a lively, fruity red wine. The Barbera DOC from Piedmont has just the right balance of fruit, freshness and structure.
Ideal wine accompaniment: Barbera DOC (Piedmont, Italy)
The Barbera from Piedmont delights with its juicy cherry fruit, lively acidity and medium body – perfect for capturing the spicy flavour of wild garlic and the creaminess of goat’s cheese. Its freshness cuts pleasantly through the melted fat of the cheese and adds texture to the buttery, crispy crust. The green vegetable notes (such as asparagus or courgette) also find a harmonious echo in the herbal-spicy tones of the Barbera. A fine interplay of springtime lightness and Mediterranean depth.
Further suitable wine recommendations
1st Zweigelt from the Neusiedlersee DAC (Austria) A fruity, but not too heavy Zweigelt with red berries, soft tannins and subtle spice. The slightly peppery note harmonises wonderfully with the wild garlic, while the creamy texture of the cheese is elegantly balanced by the fruit acidity.
2nd Pinot Noir from the AOC Alsace (France) This Pinot brings cool elegance, bright fruit and a fine herbal note. Its slender structure does not interfere with the vegetal freshness of the dish, but complements it with finesse – ideal for lovers of delicate red wines.
3. Cerasuolo di Vittoria DOCG (Sicily, Italy) This Sicilian red wine made from Nero d’Avola and Frappato is fruity, soft and aromatic. The floral and cherry notes pick up on the spring vegetables, while the light spiciness emphasises the herbal components in the dish.
4. Tavel AOC Rosé (Rhône, France) As a strong rosé with structure, fruit and flavour, Tavel is ideal if you are wavering between white and red. Its light tannin structure carries the flavours of the pizza without dominating them – a real hit, especially with Mediterranean vegetables.
5. vernaccia di San Gimignano DOCG (Tuscany, Italy) For those who prefer white wine, this Tuscan classic with a fine almond note and subtle saltiness provides an exciting contrast to the creamy green pizza. The mineral freshness emphasises the vegetable components and provides an elegant counterpoint to the goat’s cheese.
The recipe:
Frühlingspizza mit Ziegenkäse, Bärlauch & grünem Gemüse
Kochutensilien
- 1 Backblech mit Backpapier
- 1 Pizzastein (optional)
- 1 Schüssel
- 1 Messer
- 1 Pfanne
- 1 Pinsel
Zutaten
Für den Pizzateig (alternativ: fertiger Teig):
- 200 g Weizenmehl Type 550
- 5 g frische Hefe
- 125 ml lauwarmes Wasser
- 1 TL Salz
- 1 TL Olivenöl
Belag:
- 1 Handvoll frischer Bärlauch fein gehackt
- 100 g Ziegenfrischkäse oder milder Ziegenweichkäse
- 1 kleine Zucchini in feine Scheiben geschnitten
- 4 –5 grüne Spargelstangen in Stücke geschnitten
- 6 getrocknete Tomaten in Öl abgetropft und klein geschnitten
- 2 EL Olivenöl
- Salz Pfeffer
Kräuteröl:
- 2 EL Olivenöl
- 1 TL Zitronensaft
- 1 TL gehackte frische Kräuter z. B. Basilikum, Thymian
Zubereitung
Pizzateig:
- Hefe im lauwarmen Wasser auflösen, Mehl und Salz dazugeben, verkneten.
- Ca. 1 Stunde zugedeckt gehen lassen.
Belag vorbereiten:
- Zucchini und Spargel in etwas Olivenöl 2–3 Minuten anbraten.
- Bärlauch fein hacken, Tomaten klein schneiden.
Pizza belegen & backen:
- Backofen auf 220 °C (Ober-/Unterhitze) vorheizen.
- Teig dünn ausrollen, auf Backpapier legen.
- Mit Ziegenkäse bestreichen, Gemüse, Tomaten und Bärlauch darauf verteilen.
- 15–18 Minuten backen, bis der Rand knusprig ist.
Kräuteröl:
- Olivenöl mit Zitronensaft und Kräutern verrühren, über die Pizza träufeln.
Empfohlene Beilagen
- Kleiner Rucolasalat mit Zitronenvinaigrette
- Ofengebackene Kirschtomaten
- Gegrillter Fenchel mit Parmesan
