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Savoury dishes
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 yeast
170–180 (340–360) ml lukewarm water
320 (640) g strong white 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) egg yolks
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 sliced Mozzarella cheese
Olive oil
Oregano
Onion topping
650 (1000) g thinly sliced onions
Salt
Rosemary
4 (6) tbsp olive oil
Vegetarian topping
300 (500) g broccoli florets, pre-cooked
300 (500) g sliced mushrooms
120 (200) g sliced leeks, pre-cooked
300 (500) g mozzarella cheese, finely
diced
166
Leek and Gorgonzola topping
800 (1300) g sliced leeks sautéed in
2 (3) tbsp walnut oil
Salt
Pepper
200 (300) ml white wine
300 (500) g Gorgonzola, roughly
chopped
Ricotta-basil topping
60 (100) g Ricotta or quark mixed with
100 (160) ml double cream
4 (6) eggs
2 (3) tbsp walnut oil
Salt
Pepper
2 (3) tbsp basil, shredded and scattered
over the dough
4 (6) tomatoes, diced
200 (300) g Gorgonzola, diced
Accessories
Baking tray
Method
Method for the yeast dough: Dissolve
the yeast in lukewarm water. Then add
to the flour, salt and oil and knead until
you get a smooth dough. Leave to
prove for about 20 minutes at room
temperature.
Method for quark dough: Mix the quark
with the milk, oil, salt and egg yolk.
Sieve the baking powder into the flour
and add half to the mixture, stir well
then knead in the rest.
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