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Recipes
99
Pizza (quark dough)
Total time required: 60minutes
Serves 4
For the dough
120g quark, 20%fatin dry matter
4tbsp milk, whole
4tbsp oil
2eggs, medium | yolks only
1tsp salt
1½tsp baking powder
250g plain white flour
For the topping
2onions
1clove of garlic
400g tomatoes, tinned, peeled and
chopped
2tbsp tomato purée
1tsp caster sugar
1tsp oregano
1bay leaf
1tsp salt
Pepper
125g mozzarella
125g Gouda, grated
For frying
1tbsp olive oil
Accessories
Baking tray or universal tray
Preparation
To make the topping, finely dice the
onions and garlic. Heat the oil in a pan.
Sauté the onions and garlic until translu-
cent. Add the tomatoes, tomato purée,
sugar, oregano, bay leaf and salt.
Allow the sauce to simmer for
5minutes.
Remove the bay leaf. Season with salt
and pepper to taste. Slice the moz-
zarella.
To make the dough, start by mixing to-
gether the quark, milk, oil, egg yolk and
salt. Sift together the flour and baking
powder. Mix half the amount into the
dough. Then knead in the rest.
Roll the dough out onto the baking tray
or universal tray.
Start the automatic programme or pre-
heat the oven.
Spread the sauce over the dough.
Leave a gap of approximately 1cm all
the way round the edge. Top with the
mozzarella and sprinkle on the Gouda.
Place the pizza in the oven compart-
ment and bake.
Settings
Automatic programme
| Pizza | Quark dough
Programme running time: 33minutes
Manual
Operating mode:
Temperature: 180–190°C
Pre-heating: yes
Duration:25–35minutes
Shelf level: +HFC70-C: 2| -HFC70-C: 3
Tip
As an alternative, try topping the pizza
with ham, salami, mushrooms, onions
or tuna.
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