Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 tomato (s)
- 75 g tomato (s), dried
- 2 scoops mozzarella
- 250 g quark
- 4 tablespoon olive oil
- 2 Table spoons milk
- 1 egg (s)
- salt and pepper
- 250 g flour
- 0.5 ½ pack baking powder
- 2 teaspoons basil
Print Recipe
Pin Recipe Instructions
- Halve the tomatoes, remove the stalk and core. Dice tomatoes, sun-dried tomatoes and mozzarella.
- Mix the quark with oil, milk, egg, salt (at least 1 teaspoon!) And pepper. Add the flour and baking powder with the basil and work in. Then add the tomatoes, sun-dried tomatoes and mozzarella and knead in carefully.
- Place the dough on a baking sheet lined with baking paper or in a greased dish. Bake at 180 ° C for about 40-45 minutes.
- This flatbread is more juicy than yeast dough-like. Goes well as an accompaniment to Mediterranean dishes or tomato soups.
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