150 g flour (i used spelt flour) |
50 g whole wheat flour (i used whole spelt) |
50 g cold butter, diced |
100 ml tomato sauce (plain, nothing added) |
2 tablespoons poppy seeds |
1/8 teaspoon ground nutmeg |
1/4 teaspoon herb infused salt |
1 large carrot, grated coarsely |
1/4 teaspoon dried rosemary |
2 tablespoons chives (dried or fresh) |
1/2 teaspoon curry powder |
1/2 teaspoon garam masala |
1/2 teaspoon cayenne pepper (use less if your heat tolerance is low) |
1/8 teaspoon herb infused salt |
black pepper |
4 tablespoons cornmeal (or use semolina) |
2 eggs (medium) |
100 g tomato paste |
250 g cream cheese (low-fat is fine) |
250 g ricotta cheese (i used low-fat) |
150 g cheddar cheese, grated coarsely (or use a mix of your favs) |