For the Dough:
1 packet dry yeast
1 tsp sugar
270ml water + 50ml
630g spelt flour
2 tsp salt
4 tbsp yogurt
4 tbsp olive oil
For the Tomato Pesto:
320g sun-dried tomatoes in oil (drained weight)
Juice of one lemon
Pinch of salt
Pinch of pepper
Pinch of sugar
For the Feta Cream:
100g feta
125g quark (curd cheese)
Pinch of salt
Juice of half a lemon
Additionally:
1 pkg. HANDL TYROL Tiroler Speck PGI Speck Julienne
Pomegranate seeds
Parsley
Pine nuts