Potato and Onion Pizza

Preheat the oven to 200°C (approximately 400ºF).

For the pizza base, mix the quark with the milk, oil and egg. Mix the flour with the baking powder and the salt. Shake half of the sifted flour over the quark mixture and stir together. Add the remaining flour and knead with both hands. Shape into a ball and refrigerate until ready to use.

For the topping, peel the potatoes and cut into slices. Peel, halve and thinly slice the onions. Cut the mozzarella into thin slices.

For the pizza base, brush 4 pizza pans with a diameter of 26 cm (approximately 10 inches) with oil. Divide the dough into four pieces, roll out each one, place in the pans and push up an edge with your hands.

For the topping, spread the tomato purée and the onions over the bases. Add the potatoes and top with the mozzarella and Gouda. Season well with salt and pepper and drizzle with a little olive oil.

Bake on the lower shelf until crispy, for about 15-20 minutes.