Mountaineer Pizza
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 150 g wheat flour type 1050 (best), but is also possible with 405 and 550
- 150 g rye flour type 1
- 0.5 teaspoon ½ salt
- 0.5 ½ cube yeast
- 150 ml water, lukewarm
- 1 pinch (s) sugar
- some flour to roll out the dough
For covering:
- 100 g cream cheese
- 50 g sweet cream
- 150 g ham, milder raw
- 150 g mountain cheese, spicy, possibly Appenzeller or Gruyere
- 3 spring onions or 1 bunch wild garlic
- 1 tablespoon chives
Print Recipe
Pin Recipe Instructions
- Mix the flour with salt, mix the yeast with a little lukewarm water and sugar, knead everything together with the rest of the water (depending on the flour you may need a little more or less water), place in a bowl, cover with a tea towel and dry approx. Let rest for 2 hours in a not too cool place. Then roll out on a surface sprinkled with flour and place on a baking sheet lined with baking paper.
- Mix the cream cheese with the cream and the spices and spread on the dough. Cut the ham and the Appenzeller or Gruyère cheese into cubes and distribute them on the pizza. Bake on the lowest rack in the oven with hot air at 190 ° C for approx. 15 - 20 minutes.
- In the meantime, clean and wash the spring onions or wild garlic and cut into rings or strips. Sprinkle on the finished pizza before serving.
- Of course you can also use other spicy cheeses.
- Personally, the pizza tastes even better for me if the baking tray is sprinkled with flour and no baking paper is used.
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