🍕 Potato Pizza with Beetroot, Feta and Quark Dip

Name: Potato Pizza with Beetroot, Feta and Quark Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 20 g yeast; 400 g flour; 1 level tsp sugar; 1 tsp salt; 1 container crème fraîche; 3 beetroot (cooked, vacuum-packed); 2 boiled potatoes; 400 g feta cheese; 1 red onion; 8 sprigs thyme; salt; pepper (from the mill); 3 tbsp olive oil; 250 g low-fat quark; 100 g crème fraîche; 50 ml whipping cream; 1 box cress; salt; pepper; 1 pinch granulated broth

548 kcal · 30 min · 4 servings

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Ingredients

20 g yeast
400 g flour
1 level tsp sugar
1 tsp salt
1 container crème fraîche
3 beetroot (cooked, vacuum-packed)
2 boiled potatoes
400 g feta cheese
1 red onion
8 sprigs thyme
salt
pepper (from the mill)
3 tbsp olive oil
250 g low-fat quark
100 g crème fraîche
50 ml whipping cream
1 box cress
salt
pepper
1 pinch granulated broth

Instructions

1. Mix flour, yeast, sugar, and salt in a bowl.
2. Pour in about 250 ml of lukewarm water.
3. Knead everything into a smooth dough.
4. Cover the bowl.
5. Let the dough rise in a warm, draft-free place for about 1 hour.
6. Knead the dough briefly.
7. Let it rise for another 40 minutes.
8. Line a baking tray with baking paper.
9. Dust your work surface generously with flour.
10. Divide the dough into 8 equal balls.
11. Roll each ball into an oval shape using a rolling pin.
12. Place the dough shapes on the prepared tray.
13. Press them flat with your hands.
14. Keep the edge slightly thicker than the center.
15. Brush the pizzas thinly with Creme Fraiche.
16. Season with a little salt and pepper.
17. Drain the beetroot.
18. Slice the beetroot.
19. Peel the potatoes.
20. Slice the potatoes as well.
21. Distribute the beetroot and potato slices over the pizzas.
22. Drain the feta.
23. Cut the feta into small cubes.
24. Sprinkle the feta cubes over the pizzas.
25. Peel the onion.
26. Halve the onion.
27. Cut it into thin strips.
28. Wash the thyme.
29. Shake it dry.
30. Pluck off some thyme leaves.
31. Distribute the onion strips and thyme leaves over the pizzas.
32. Drizzle some olive oil over them.
33. Preheat the oven to 220 °C (fan 200 °C, gas mark 3–4).
34. Bake the pizzas for approx. 12–15 minutes until golden brown.
35. Mix quark, sour cream, and cream for the dip.
36. Cut the cress with scissors.
37. Stir the cress into the quark mixture.
38. Season the dip with salt, pepper, and a little broth.
39. Take the pizzas out of the oven.
40. Garnish them with fresh thyme.
41. Serve the pizzas hot.

Nutrition per serving

kcal: 548
Protein: 21 g · Fett/Fat: 29 g · Carbs: 51 g