Summary

Ingredients

• 1 pack dry yeast
• 1 pinch (s) sugar
• 250 ml water, lukewarm
• 450 g flour
• 2 drops oil
• 1 pinch (s) salt
• 1 pinch (s) oregano
• 1 pinch (s) wild garlic
• 500 g sliced beef or fillet beef
• 2 tablespoon, heaped spice mixture (Coffee Cannonball BBQ-Rub from Ankerkraut)
• 1 piece (s) Gouda cheese, freshly grated
• 1 can pizza tomatoes
• 1 bunch chives
• 1 bunch asparagus, pre-cooked or from the jar
• 1 large tomato (s)
• 50 ml hollandaise sauce

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Instructions

1. First the pizza dough is prepared, here the dry yeast is mixed with the sugar and lukewarm water and left to stand for about 15 minutes. Now the remaining ingredients such as flour, orgegano, wild garlic, salt and oil are added and mixed.
2. After at least 1 hour of resting time, the dough can be rolled out.
3. The beef fillet strips are generously sprinkled with Coffee Cannonball dry marinade and mixed with a little olive oil. Put the pan on the highest heat setting and gradually put the meat in the pan and turn it over after a short time. As soon as the meat has acquired color and aroma, set aside quickly. Preferably the meat inside is still pink.
4. The thinly rolled out dough is coated with the pizza-tomato sauce and baked at maximum temperature for about 10 minutes (convection grill).
5. Now the freshly grated Gouda cheese, chives, tomato slices and asparagus are placed on the pizza. After baking for a further 5 minutes, carefully spread the hollandaise sauce as you like and let it bake for another 5 minutes. When the pizza has the desired degree of browning, the oven is switched off and the beef fillet strips are now spread over the pizza. The pizza is ready to eat after a few minutes.