Summary

Ingredients

• 230 g pizza douh, rolled out to 32 cm
• 150 g currants
• 150 g raspberries
• 150 g strawberries
• 80 g powdered suar
• 2 tablespoon syrup (raspberry syrup)
• 0.5 ½ pack custard powder (vanilla)
• 1 sprig mint
• 50 g quark or creme fraiche
• 3 tablespoon milk
• 1 tablespoon pistachios, kernels

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Instructions

1. Pre heat the oven to 180 degrees celcius. Line the baking sheet with parchment paper and pour the dough on top. Pluck the currants from the stems, sort the raspberries, remove the green leaves from the strawberries.
2. Heat the strawberries with 40 g powdered sugar and raspberry syrup in a tall, narrow saucepan and then puree as finely as possible. Mix the pudding powder with 2 tablespoons of the mixture, add to the puree and briefly bring to the boil again. Brush the dough with the puree and bake in the preheated oven for 15 minutes.
3. Pluck the mint leaves from the stalk. Mix the quark or creme fraiche with the rest of the powdered sugar and milk. Take the baking sheet out of the oven and spread the prepared fruits on the pizza. Add quark or creme fraiche in blobs. Bake the pizza for another 10 minutes.
4. Garnish with mint leaves and chopped pistachios and serve.