Summary

Ingredients

• 350 g wheat flour
• 150 g whole wheat flour
• 2 teaspoons salt
• 250 ml water, lukewarm
• 1 teaspoon sugar
• 0.5 ½ cube fresh yeast, alternatively 1 packet dry yeast
• 2 tablespoon sunflower oil
• 250 g pork belly, smoked
• 1 tablespoon sunflower oil
• 2 vegetable onion (s)
• 1 teaspoon caraway seeds
• 3 egg (s)
• 200 g sour cream
• salt and pepper
• nutmeg
• Vegetable broth, granulated

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Instructions

1. For the yeast dough, mix the flour well with two teaspoons of salt in a large bowl and make a well in the middle of the flour. Dissolve the yeast and sugar in the lukewarm water, add to the flour in the well and let rise in the covered bowl for about 15 minutes.
2. In the meantime, dice the smoked pork belly. Peel the onions, halve lengthways and cut into thin slices. Roughly chop the caraway seeds with a knife.
3. After the yeast has risen, add two tablespoons of sunflower oil to the flour, knead the dough well and then let it rise in the covered bowl in a warm place for at least an hour.
4. Fry the bacon in a pan until golden brown. Then add a tablespoon of sunflower oil and the onions, season well with caraway seeds, pepper, salt and, if you like, grained vegetable stock and simmer for about 10 minutes over medium heat.
5. Mix the eggs with the sour cream, season with nutmeg and mix well with the cooled onion and bacon mixture.
6. Halve the dough and roll it out into a round shape, place each on a lightly greased pizza tray and form a high edge.
7. Spread the onion topping evenly on the yeast dough and then bake both pizzas for about 20 minutes in the oven preheated to 200 degrees for a crispy brown color.