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🍕 Mini Pizzas with Roast Beef and Egg

278 kcal · 30 min · 4 servings

Ingredients

• 200 g rye flour (Type 1150)
• 200 g wheat flour (Type 550)
• salt
• 0.5 cube yeast
• 2 eggs
• 2 shallots
• 0.5 bunch Frankfurt herbs
• 200 g crème fraîche (15 % fat)
• 0.5 tsp Dijon mustard
• pepper
• 200 g roast beef (in thin slices)

Instructions

1. 1. Mix both types of flour with half a teaspoon of salt in a large bowl.
2. 2. Make a well in the center of the flour mixture.
3. 3. Crumble the yeast into the well.
4. 4. Pour 250 milliliters of lukewarm water over the ingredients.
5. 5. Knead the dough with the beaters of a hand mixer until it is smooth and elastic.
6. 6. Cover the dough and let it rise in a warm place for about 30 minutes.
7. 7. Place the eggs in boiling water and boil them hard for 10 minutes.
8. 8. Immediately shock the eggs under cold running water.
9. 9. Let the eggs cool down completely.
10. 10. Divide the pizza dough on a lightly floured work surface into 8 equal portions.
11. 11. Roll each portion into a round pizza base with a diameter of about 12 centimeters.
12. 12. Place 4 pizza bases on a sheet of baking paper large enough for your baking tray.
13. 13. Prick the bases several times with a fork.
14. 14. Slide the baking paper with the bases onto the baking tray.
15. 15. Preheat the oven to 225 degrees Celsius conventional heat (or 200 degrees Celsius fan-forced or gas mark 3-4).
16. 16. Bake the pizza bases on the lowest rack for about 15 minutes.
17. 17. Peel the shallots meanwhile and chop them finely.
18. 18. Wash the herbs, shake them dry and pluck off the leaves.
19. 19. Finely chop the herbs.
20. 20. Stir crème fraîche, mustard, shallots and herbs together in a bowl.
21. 21. Season the cream with salt and pepper to taste.
22. 22. Peel the boiled eggs.
23. 23. Remove the baked pizza bases from the oven.
24. 24. Pull the baking paper with the bases off the tray.
25. 25. Place the baking paper with the remaining 4 pizza bases on the tray.
26. 26. Bake the second batch of bases for another 15 minutes as well.
27. 27. Spread the herb cream evenly over all the baked pizza bases.
28. 28. Top the pizzas with slices of roast beef.
29. 29. Finely chop the peeled eggs.
30. 30. Sprinkle the eggs over the pizzas.

Nutrition per serving

• kcal: 278
• Protein: 15 g · Fett/Fat: 7 g · Carbs: 37 g