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Savoury snacks
Pizza variations
Preparation time: 70–100 minutes
Makes 1 tray (quantities in brackets are 1 tray using a 90 cm oven)
Ingredients for basic yeast dough
30 (60) g fresh yeast
170–180 (340–360) ml lukewarm water
320 (640) g plain flour
1 (2) tsp. salt
30 (60) g oil
Ingredients for basic quark dough
180 (240) g quark
60 (80) ml milk
60 (80) g oil
1 (2) tsp. salt
3 (4) eggs
375 (500) g plain flour
3 (5) tsp. baking powder
Ingredients for basic topping
300 (500) g passata per pizza
Margherita topping
600 (1000) g sliced tomatoes
300 (500) g Mozzarella cheese, sliced
Olive oil
Oregano
Onion topping
650 (1000) g finely sliced onions
Salt
Rosemary
2 (3) tbsp. olive oil
Vegetarian topping
300 (500) g pre-cooked broccoli florets
300 (500) g sliced white mushrooms
120 (200) g sliced leeks, pre-cooked
300 (500) g Mozzarella cheese, diced or
sliced
166
Leek and Gorgonzola topping
800 (1300) g leeks, sliced into rings
1 (1 ¹/₂) tbsp. walnut oil for gently frying
the leeks
Salt
Pepper
200 (300) ml white wine, added to the
fried leeks
300 (500) g Gorgonzola cheese, diced
Ricotta-basil topping
60 (100) g ricotta cheese or quark
mixed with
100 (160) ml cream
4 (6) eggs
1 (1 ¹/₂) tbsp. walnut oil for gently frying
the leeks
Salt
Pepper
2 (3) tbsp. chopped basil, shredded and
scattered over the dough
4 (6) tomatoes, diced
200 (300) g Gorgonzola, diced
Accessories
Baking tray
Preparation
Method for the yeast dough: Crumble
the yeast into lukewarm water and stir
until it dissolves. Then add to the flour,
salt and oil and knead into a smooth
dough. Leave to prove for about
20 minutes at room temperature.
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