Pizza with Curd Oil Batter
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g quark
- 5 tablespoon milk
- 5 tablespoon oil
- 1 egg (s)
- 0.5 teaspoon ½ salt
- 300 grams flour
- 0.75 ¾ pack baking powder
- 1 small Can tomato (s)
- 1 teaspoon oregano
- 0.5 teaspoon ½ rosemary
- 0.5 teaspoon ½ thyme
- 150 g salami or boiled ham
- 1 small Can (s) mushrooms
- 200 g cheese, rated (Emmentaler)
Print Recipe
Pin Recipe Instructions
- Mix the quark, milk, 4 tablespoons of oil, the egg and salt in a mixing bowl with a whisk until smooth. Mix the flour and baking powder and sift. Add the remaining oil, stir and add half the amount tablespoon to the quark while stirring, knead in the rest quickly (do not knead for more than 1 minute, otherwise the dough will stick). Roll out the dough on a parchment-lined baking sheet.
- Mash the tomatoes in a bowl with a fork, mix in the oregano, rosemary and thyme and spread the seasoned tomatoes on the batter.
- Cut the salami or boiled ham into strips, strain the mushrooms and distribute both on the tomatoes. Sprinkle the Emmentaler cheese on top and bake the pizza at 220 ° C for 25-30 minutes in the middle of the preheated oven.
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