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🍕 Crispy Pizza with Potato Quark Dough

542 kcal · 30 min · 4 servings

Ingredients

• 180 g Low-fat quark
• 100 ml Milk (1.5% fat)
• 8 tbsp Olive oil
• Salt
• 300 g Whole wheat flour
• 3 tsp Baking powder
• 450 g waxy potatoes (5 waxy potatoes)
• 1 Onion
• 0.5 bunch Sage (approx. 16 leaves)
• Pepper

Instructions

1. 1. Whisk quark, milk, 4 tablespoons of oil, and half a teaspoon of salt in a bowl.
2. 2. Mix flour and baking powder. Add the mixture to the quark-oil blend. Knead everything with the beaters of a hand mixer until you have a smooth dough.
3. 3. Peel and wash the potatoes. Slice them very thinly using a vegetable peeler. Optional: Parboil the peeled potatoes in boiling water for 10 minutes and let them cool.
4. 4. Peel the onion and slice it thinly as well. Wash the sage, shake it dry, and pluck off the leaves. Roughly chop the leaves.
5. 5. Mix the potato and onion slices, the chopped sage, and the remaining oil in a bowl. Season the mixture with salt and pepper.
6. 6. Divide the dough into 4 equal portions on a lightly floured surface. Roll each portion into a round pizza base with a diameter of approx. 23 cm.
7. 7. Cut 2 sheets of baking paper to the size of your baking tray. Place 2 pizzas on each sheet and transfer them to the tray using the paper.
8. 8. Spread half of the potato-onion mixture over the two pizzas. Bake them in the preheated oven at 225°C (convection: 200°C, gas: setting 3-4) on the lowest rack for 15-20 minutes.
9. 9. Remove the pizzas. Lift them off the tray along with the baking paper. Top the remaining two pizzas evenly and bake them as well.

Nutrition per serving

• kcal: 542
• Protein: 17 g · Fett/Fat: 22 g · Carbs: 66 g