Summary

Ingredients

• 15 g yeast, fresh
• sugar
• 150 grams flour
• 100 g flour, (rye flour type 1150)
• 2 tablespoon oil, (olives)
• salt
• 60 g tomato (s), dried (in oil)
• Flour, for processing
• Oil, (olives) for the shape
• 5 stalk / s thyme
• 200 g crème fraîche
• 1 egg (s), including the yolk
• 150 g bacon, diced
• salt
• pepper
• 80 g Goronzola

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Instructions

1. Dissolve the yeast with 2 pinches of sugar in 150 ml of lukewarm water. Sift the flour and rye flour into the bowl of the food processor. Add the dissolved yeast, olive oil and salt. Knead into a smooth dough. Cover and let rise for 1 hour.
2. Drain the tomatoes well, cut into fine cubes and knead into the risen dough. Shape the dough into a ball on a floured work surface and roll it out with a cake roll to a diameter of 30 cm. Place in a tart pan that has been thinly brushed with olive oil and press the edge down well or place on the pizza stone.
3. Pluck the thyme leaves for the topping. Mix with crème fraîche, egg yolk, salt and pepper. Fold in the bacon. Cut the gorgonzola into 1 cm pieces. Place the topping on the dough and sprinkle with the Gorgonzola cubes.
4. Bake in the preheated oven on the 2nd rack from the bottom at 190 degrees for 20 to 25 minutes until golden brown.