Tomato-ginger Soup with Spicy Cheese Crisps
For the soup, peel onions and garlic and dice into cubes. Peel ginger and dice into cubes. Heat oil in a large saucepan. Add onions, garlic and ginger and sauté briefly. Add tomatoes and crush the tomatoes with a wooden spoon. Bring to a boil and cook uncovered for 20 minutes. Trim scallions, rinse and chop. Season the soup with salt, pepper and sugar. Add scallions to the soup, bring to a boil and season to taste. Keep soup hot.
Thaw pizza dough according to package instructions. Slice chile peppers lengthwise, remove the seeds and dice finely. Mix with pizza cheese and creme fraiche. Roll each sheet of dough on a lightly floured surface into a rectangle measuring 23 x 23 cm (approximately 9 x 9 inches). Cut the dough into triangles and place on a parchment paper-lined baking sgeet. Brush triangles of dough with olive oil and dock with a fork several times. Spread the cheese mixture on top. Bake in a preheated oven at 200-225°C (gas mark 3-4, fan: 180-200°C) (approximately 400°C-425°C/convection 350°F-400°F) for about 15 minutes. Serve the cheese crisps with the tomato soup.