Pizza with Fennel, Goat Cheese, Sun-dried Tomatoes and Walnuts
Ingredients
- For the dough
- 300 grams Quark
- 6 Tbsps Whipped cream
- 6 Tbsps vegetable oil
- salt
- 600 grams Pastry flour
- 2 tsps Baking powder
- For the topping
- 4 Fennel bulb
- 3 Tbsps olive oil
- 100 grams sun-dried Tomatoes (in oil)
- 4 garlic cloves
- 300 grams Goat cheese
- 150 grams chopped, blanched Walnut
- 16 fresh Sage
- Sage (for garnish)
- vegetable oil (from the sun-dried tomatoes for drizzling)
- freshly ground peppers
Preparation steps
For the dough, mix quark with the cream, oil and 2 pinches of salt. Add flour and baking powder and knead to a smooth dough. Cover and chill for about 30 minutes in the refrigerator. Preheat the oven to 200°C (approximately 400°F).
For the topping, rinse fennel, trim and cut lengthwise into 0.5 cm (approximately 1/4-inch) thick slices. Chop the fennel leaves and set aside. 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.
Knead the dough on a floured surface and roll out to 4 pizza crusts (each 22 cm/approximately 8 1/2 inch diameter). Form an edge on each crust and place on 2 oiled baking sheets. Dock dough with a fork several times. Crumble goat cheese and distribute with fennel on the pizza crusts.
Top pizzas with walnuts and garlic slices. Spread the tomato strips and the sage leaves over the pizzas and sprinkle with a little tomato oil. Bake in preheated oven for about 30 minutes. Garnish with freshly ground pepper and fennel leaves and serve.
