Herb-pizza
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour (wheat flour) type 405
- 1 cube yeast, fresh
- 200 ml water, lukewarm or milk
- 1 teaspoon salt
- 1 pinch (s) sugar
- 1 tablespoon olive oil
- 1 small Head white cabbage
- 500 g minced meat, half and half
- 1 onion (s)
- 2 cloves garlic
- salt and pepper
- 0.5 ½ cup broth
- Caraway seeds, ground
- 1 cup sour cream
- 200 g cheese (Emmentaler)
Print Recipe
Pin Recipe Instructions
- Prepare a yeast dough from flour, yeast, lukewarm water or lukewarm milk, 1 teaspoon salt and 1 tablespoon olive oil and let rise for 45 minutes.
- In the meantime, cut the cabbage into strips and finely dice the onion and garlic. Fry the minced meat in a large saucepan, add the onions and garlic and fry briefly. Add the cabbage and deglaze with 1/2 cup of stock. Simmer for about 15 minutes over medium heat, add the sour cream shortly before the end of the cooking time and season with pepper, salt and some ground caraway seeds.
- Roll out the risen dough on a baking sheet, brush with the minced meat and cabbage mixture, sprinkle with the grated Emmentaler and put in the preheated oven.
- - 180 - 200 degrees, approx. 20 min (until the cheese has melted nicely and takes on color).
- Tastes warm and the next day even more cold.
- Can also be prepared for a party in the morning, then put in a cool place!
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