Goat Cheese Pizza with Fennel, Walnuts and Sun-dried Tomatoes

For the dough, preheat the oven to 200°C (approximately 400°F).

Mix quark with cream, eggs, oil and 1 teaspoon of salt, add flour and baking powder and knead to a smooth dough, then cover and refrigerate for about 30 minutes.

For the topping, rinse the fennel and slice lengthwise into 0.5 cm (approximately 1/4-inch) thick slices. Chop the greens and set aside.

Blanch fennel in boiling salted water for about 4 minutes, lift out and drain in a colander.

Fry fennel slices in hot oil until golden brown on both sides. Cut the sun-dried tomatoes into thin strips. Peel garlic and cut into slices.

Put the dough on a floured surface, knead and roll out into 4 round pizza crusts, pressing the edges a little higher. Then place on an oiled baking sheet.

Crumble the goat cheese and distribute along with fennel on the pizza crusts. Distribute walnuts, garlic slices, tomato strips and sage leaves on the fennel and drizzle with a little tomato oil. Bake in preheated oven for about 25 minutes.