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🍕 Rosenkohl Pizza

403 kcal · 30 min · 4 servings

Ingredients

• 200 g rye flour (Type 1150)
• salt
• brown sugar
• 150 g low-fat quark
• 3 tbsp olive oil
• 500 g Brussels sprouts
• 2 garlic cloves
• 2 sprigs fresh marjoram (or 1 tsp dried)
• 80 g mozzarella
• 200 g pizza tomatoes (can)
• 2 tsp tomato paste
• pepper
• 15 g pine nuts (1 tbsp)

Instructions

1. 1. Prep: Preheat the oven to 220 °C (convection: 200 °C, gas: setting 4).
2. 2. Mix flour, ½ tsp salt, and 1 pinch of sugar in a large mixing bowl.
3. 3. Add quark, oil, and 3-4 tbsp cold water to the flour mixture.
4. 4. Knead the ingredients into an elastic dough using the dough hooks of a hand mixer.
5. 5. Roll out the dough as thinly as possible on a lightly floured work surface.
6. 6. Line a baking sheet with baking paper.
7. 7. Place the dough on the sheet and form a small rim around the edges.
8. 8. Remove the outer leaves from the Brussels sprouts and wash them.
9. 9. Dry the Brussels sprouts and halve the florets.
10. 10. Blanch the florets (briefly cook in boiling water) in boiling salted water for 2 minutes.
11. 11. Drain the Brussels sprouts and rinse them briefly with cold water.
12. 12. Let the Brussels sprouts drain well.
13. 13. Peel the garlic and chop it finely.
14. 14. Wash the fresh marjoram and shake it dry.
15. 15. Pluck the leaves off the marjoram stems.
16. 16. Drain the mozzarella and cut it into small pieces.
17. 17. Stir the tomatoes in a bowl with tomato paste and marjoram.
18. 18. Season the tomato mixture with salt, pepper, and 1 pinch of sugar.
19. 19. Spread the tomato mixture evenly over the dough.
20. 20. Top the pizza with the prepared Brussels sprouts.
21. 21. Season the Brussels sprouts with salt and pepper.
22. 22. Sprinkle the garlic, pine nuts, and mozzarella evenly over the top.
23. 23. Bake the pizza on the middle rack for about 20 minutes.
24. 24. Cut the finished pizza into pieces and serve.

Nutrition per serving

• kcal: 403
• Protein: 19 g · Fett/Fat: 15 g · Carbs: 47 g