Heat 3 tablespoons of olive oil in a saucepan and sauté the onion cubes until translucent, seasoning with a little salt, a few turns of colored or black pepper from the mill, a pinch of sugar and a little sweet paprika powder. Then deglaze with the tomatoes, vegetable stock and whipped cream, bring to the boil, do not forget to stir, and cover and simmer the sauce for about 8 to 10 minutes over low to medium heat.
Rinse the schnitzel and pat dry very well. Heat 5 tablespoons of olive oil in a large pan and fry the schnitzel in portions, seasoning with a little salt and a few turns of colored or black pepper from the mill.
Then remove the schnitzel from the pan and place them side by side on a deep baking sheet. Top each schnitzel with a slice of boiled ham and a slice of pineapple. If necessary, season the tomato sauce with a little pineapple juice, season if necessary and distribute evenly over it and cover the whole thing with a piece of aluminum foil, pressing the edges firmly around the baking sheet.
Bake in a preheated oven (electric stove: 175 ° / convection: 150 °) for about 2 1/4 hours. About 45 minutes before the end of the baking time, carefully remove the aluminum foil, sprinkle the freshly grated Gouda cheese evenly over it and finish baking. Then take it out of the oven and garnish the schnitzel pizza with the fresh marjoram.
French fries, croquettes, rice, ribbon noodles or just fresh baguette and a fresh mixed green salad go well with it.
Ingredients
Print Recipe
Pin Recipe