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🍕 Crispy Pizza with Smoked Salmon and Quark Cream

436 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 1 cube yeast
• 1 pinch salt
• 3 tbsp olive oil
• 240 ml lukewarm water
• 300 g pureed tomatoes (ready-made product)
• 2 garlic cloves
• 2 stalks basil
• 2 tbsp olive oil
• salt
• pepper
• 250 g sour cream
• 50 g quark
• 2 tbsp chopped dill
• 50 g caviar (feel free to use more)
• 40 g capers
• 250 g smoked salmon (thin slices)
• dill tips (for garnish)

Instructions

1. 1. Dissolve the yeast in the water until smooth. Add this mixture along with the remaining dough ingredients to a large bowl. Use the dough hooks of your electric hand mixer to knead everything into a smooth dough. Cover the bowl and let the dough rise in a warm place for about 45 minutes.
2. 2. Put the tomato puree into a small bowl. Peel the garlic and press it directly into the puree. Cut the basil leaves into fine strips. Mix the basil together with the olive oil into the tomato sauce. Finally, season the sauce with salt and pepper.
3. 3. Knead the dough vigorously on a lightly floured work surface. Then roll it out thinly and place it on a baking sheet greased with oil. Spread the tomato sauce evenly over it. Bake the pizza in the preheated oven at 250 degrees Celsius on the lower rack for about 15 minutes until the crust is crispy.
4. 4. Stir the quark smooth with the sour cream. Fold in the chopped dill and a small amount of caviar into the quark mixture. Season the cream with salt and pepper to taste.
5. 5. Take the finished pizza out of the oven. Distribute the dill-quark cream in small dollops on the pizza. Sprinkle the remaining caviar and capers over it. Top the pizza with slices of smoked salmon. Cut the pizza into pieces and serve immediately, garnished with fresh dill.

Nutrition per serving

• kcal: 436
• Protein: 20 g · Fett/Fat: 18 g · Carbs: 57 g