Summary

Ingredients

• 3 sausages (Viennese)
• 3 pickled cucumber (s)
• some tartar sauce
• some mustard
• some ketchup
• 1 handful fried onions
• 150 g cheese (Emmentaler), rated
• 100 g mozzarella
• 250 g flour
• 150 ml water
• 30 ml olive oil
• 5 g salt
• 10 grams sugar
• 1 pack dry yeast
• Grease for the tin

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Instructions

1. Knead the flour, water, salt, sugar and yeast thoroughly with the dough hook or by hand. At the end add the olive oil and knead briefly. The dough must be pliable and not sticky. Let the dough rise for a few hours at room temperature.
2. Then roll out the dough in a circular and thin manner on a greased baking sheet. Roll the chopped mozzarella into the rim to create a cheese crust. Do not let the dough tear.
3. Mix the tartar sauce, mustard and ketchup and distribute in a thin layer on the dough. Arrange the pickles, sausages, fried onions and the Emmentaler in this order on the pizza. Bake for 15 minutes at 250 ° C (top / bottom heat).
4. When the pizza turns brown, reduce the heat and let it cook for a few minutes in the oven, which is switched off. Tip: Let the dough rise overnight in the refrigerator, then it will be particularly fluffy.