Pizza with Colorful Toppings
Ingredients
- For the dough
- 250 grams Pastry flour
- 20 grams Yeast
- ⅛ l lukewarm water
- 4 Tbsps olive oil
- salt
- For the topping
- 400 grams Tomatoes
- 150 grams Mozzarella
- 1 Kiwi
- ½ Mango
- ½ Papaya
- 150 grams Ground lamb
- 1 Tbsp vegetable oil
- 2 Tbsps Pine nuts
- 1 Tbsp raisins
- 1 white onion
- 4 mint
- 100 grams smoked Salmon
- 50 grams Salmon caviar
- 1 Tbsp Sour cream
- 100 grams Chanterelle
- 50 grams Porcini mushroom
- 2 sprigs thyme
- 2 Zucchini flower
Preparation steps
Sift the flour into a bowl and make a well in the center. Mix the yeast with some water, pour in the well, sprinkle with flour, cover and let rise for 15 minutes. Add remaining water, oil and salt, knead into a smooth dough and let rise, covered, for 1 hour. Blanch the tomatoes, rinse with cold water, peel and dice. Slice mozzarella. Grease the pizza pan with oil. Knead dough again, cut in half and roll out. Place the dough into the pizza pan, making the edges thicker for the crust. Sprinkle with half of the tomatoes and mozzarella and bake for 10 minutes at 250°C (approximately 480°F).
Peel the kiwi, papaya and mango. Slice the kiwi and mango and form small balls from the papaya. Place on a portion of the pizza. Fry the ground lamb in oil and mix in the raisins. Peel the onion and cut into thin rings. Place these ingredients on the next portion of pizza. Rinse mushrooms. Slice the porcini mushrooms. Distribute the mushrooms and thyme on a portion of the pizza. Distribute the zucchini flowers on the next portion of the pizza. Place the pizza in the hot oven and bake for another 5 minutes. At the end of the cooking time, cover a portion of the pizza with the smoked salmon, caviar and sour cream. Garnish with remaining herbs.
