Artichoke and Bell Pepper Pizza

0
Average: 0 (0 votes)
(0 votes)
Artichoke and Bell Pepper Pizza
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation

Ingredients

for
4
For the dough
150 grams
Quark (approximately 5 ounces)
6 tablespoons
250 grams
Pastry flour (approximately 9 ounces)
1 teaspoon
For the topping
800 grams
Tomatoes (approximately 28 ounces)
2
4 tablespoons
1 teaspoon
dried Oregano
80 grams
black Olives (approximately 3 ounces)
1
8
Artichoke hearts (from a jar)
freshly ground Pepper
50 grams
grated Pecorino cheese (approximately 2 ounces)

Preparation steps

1.

For the dough: Miz quark and oil. Mix flour, baking powder and 1 pinch of salt and mix with the quark mixture. Knead into a smooth dough. Cover and refrigerate for 30 min.

2.

For the sauce: Blanch tomatoes for a few seconds, then remove from water. Peel, quarter, core and dice.

3.

Peel garlic, chop finely and sauté in 2 tablespoons oil. Add tomatoes and oregano and sauté over medium heat for about 2 minutes. Simmer.

4.

For the topping: Rinse peppers, remove seeds, and dice. Drain artichokes and cut into quarters. Mix remaining oil, salt and pepper.

5.

Roll the dough into a circle on a flour-covered surface and place on a greased baking sheet. Form a crust around the edges by leaving them a little thicker.

6.

Pour the tomato sauce onto the dough. Place bell peppers, olives and artichokes around the pizza and sprinkle with Pecorino. Bake in a preheated convection oven (220°C  - approximately 425°F) for 20 - 25 minutes.