Mini pizza made from quark and oil dough
Quark and pizza? We don't normally associate these two things with each other. But we can tell you that it's a very good decision to stray away from the typical yeast dough. Quark dough is very fluffy, super tasty and doesn't require long waiting times. It also comes with a homemade tomato sauce, which is prepared in a very special way. With the help of a slow juicer. Then just top the pizza with delicious ingredients and enjoy.
Preparation time 10 minutes
Cooking time 25 minutes
Ingredients
Ingredients for 10 portions
For the dough
- 400 g flour type 405 or 550
- 200 g low-fat quark
- 85 ml milk
- 80 ml vegetable oil
- 1 pinch of salt
- 1 egg
- 1 sachet baking powder
For the topping
- strained tomatoes (home-made) / alternatively bought strained tomatoes
- Pizza seasoning or Italian herbs
- grated cheese e.g. Gouda or Emmental
- Mushrooms
- Broccoli
- Hollandaise sauce
- (Of course, this is only our recommendation, you can also use your favorite topping)
Preparation
- Preheat the oven to 200°C top/bottom heat.
- For the strained tomatoes, insert the coarse sieve insert into the slow juicer and place the tomatoes, quartered, into the running slow juicer.
- For the dough, place all the ingredients in the bowl of the food processor and knead into a dough. Place the dough on a floured work surface and knead again briefly by hand.
- cut 10 pieces of dough and round them. Roll out each piece of dough into a circle and add the tomato puree, spices, cheese, mushrooms and broccoli, finish with a little hollandaise sauce.
- Place the topped mini pizzas in the preheated oven and bake for 20-25 minutes. Eat immediately after baking.
Many thanks to Backmädchen1967 for this creative recipe!
