Pizza Igloo

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 10 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine European
Servings (Default: 1)

Ingredients

  • 300 g flour type 405
  • 80 g durum wheat semolina
  • 250 ml water
  • 0.5 ½ cube yeast
  • 1 teaspoon, heaped salt
  • 3 tablespoon olive oil
  • 1 cup crème fraîche with herbs
  • 1 bulb garlic
  • 1 small onion (s)
  • 5 mushrooms
  • 15 fish fingers
  • 150 g cheese, rated
  • Spice (s) and herbs as desired
Pizza Igloo
Pizza Igloo

Instructions

  1. Dissolve the yeast in lukewarm water and let stand briefly.
  2. The flour, durum wheat semolina and the salt are mixed together in a bowl. Add the water with the yeast. Knead a nice smooth dough with a food processor or by hand (takes about 10 minutes). Now you add the olive oil and knead the dough lightly again. Allow the dough to rest for about an hour.
  3. Roll out the dough thinly and place on an oiled baking sheet. Spread the crème fraîche evenly on the dough and sprinkle with the finely chopped garlic (a bulb, not a clove!). Depending on your preference, you can top it with different, exquisite and tasty herbs and spices. The cheese is spread over the pizza. This is followed by the finely chopped mushrooms and onion rings. Last but not least, the fish fingers, which have already been browned and cut in half, are placed on the pizza.
  4. Bake the pizza at 250 degrees for about 10 minutes until the dough and cheese are nicely browned.
  5. The pizza now tastes great for young and old, delicious for every occasion - fine.

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