Summary

Ingredients

• 250 g flour
• 0.5 ½ cube yeast
• 150 ml water, lukewarm
• 2 tablespoon olive oil
• 1 pinch (s) salt
• 200 g sour cream, with herbs
• 2 scoops mozzarella
• 4 wild garlic leaves, finely chopped
• 12 sage leaves
• 200 g parmesan, rated
• 6 cherry tomato (s), halved
• some olive oil, (to drizzle)
• Salt and pepper

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Instructions

1. Sift the flour into a bowl and make a well in the middle.
2. Crumble the yeast in a little lukewarm water and let it dissolve, then pour it into the flour trough and mix a little with the flour. Add the rest of the water and a pinch of salt and olive oil and knead everything well.
3. Immediately roll out the dough on a floured surface so that it fits on a baking sheet. Place parchment paper on the rolled out dough, roll up the dough with the parchment paper and roll out again on the baking sheet with the paper side down so that the dough lies on the baking paper.
4. Mix the wild garlic with the sour cream and spread on the dough. Cut the mozzarella into slices and spread on the sour cream, spread the sage leaves and sprinkle everything with parmesan. Season with salt and pepper and drizzle some olive oil on top.
5. Place in the preheated oven at 220 degrees on the middle rail for about 20 minutes.
6. After about 10 minutes, spread the tomato slices on the pizza and bake with them.
7. TIP: it also tastes very tasty to spread green asparagus in small pieces on the pizza instead of the tomatoes.