666 kcal
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 666 kcal | (33%) | |
| Protein | 20 g | (40%) | |
| Fat | 36 g | (45%) | |
| Carbohydrates | 69 g | (27%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 7 g | (23%) |
Recipe Development: EAT SMARTER
Ingredients
For servings
| ½ cups | All purpose flour |
| ¼ cups | Quark |
| ½ teaspoons | Baking powder |
| 1 ½ tablespoons | milk |
| 1 ½ tablespoons | sunflower oil |
| salt | |
| freshly ground peppers | |
| ⅚ cups | tomatoes |
| ½ cups | small, button Mushrooms cleaned and sliced |
| ½ | small Fennel bulb thinly sliced |
| ⅙ cups | Gouda grated |
| ½ teaspoons | paprika hot |
| 4 | black Olives pitted |
| Basil leaves to garnish |
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Directions
1 Mix the flour with the baking powder, quark, milk, 2 tbsp oil and a little salt and knead to a dough. Roll out thinly on a floured work surface and lay on a baking tray lined with baking parchment. Prick several times with a fork.
2 Cut a cross in each tomato at the stalk end, drop into boiling water for a few seconds, then skin, quarter, deseed and chop finely. Season with salt and pepper.
3 Spread the chopped tomatoes on the pizza base, arrange the mushrooms and fennel on top and sprinkle with cheese and paprika. Drizzle with the rest of the oil.
4 Bake in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 20-25 minutes. Serve garnished with olives and basil leaves.
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