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Ingredients for 4 people:
2 cutlets smoked eye of loin from Matthies, 1 tablespoon vegetable oil for frying, 300 g type 405 (general purpose) flour, 2 eggs, 125 ml water, 1 tablespoon vegetable oil, 1/2 package dry yeast, pinch of salt, 2 tomatoes, 4 tablespoons tomato puree, 150 g grated cheese, a few arugula leaves
Mix together the flour, eggs, water, one tablespoon of oil, dry yeast and a pinch of salt and work the mixture into a pliable dough. Store in the refrigerator. Cut the smoked pork loin into 1-cm cubes. Slice the tomatoes, and wash and clean the arugula. Roll the pizza dough on a floured work surface until it is thin, and cut out four circles of dough with the help of a cereal bowl or similar object. Spread one tablespoon of tomato puree on each circle of dough, cover with tomato slices and cubes of smoked pork, and sprinkle with cheese. Place mini pizzas on a tray covered with backing paper and cook for 15 minutes in the middle of a preheated 180°C. Garnish with a few arugula leaves before serving.
Tip: “Knack-und-Back“ Sunday rolls can be used instead of pizza dough. Make each pizza using the dough for one roll. Knead it, form it into a circle and add tomatoes and toppings as described above.
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