Sauerkraut pizza

Ingredients for 4 servings:

• 500 g flour, sifted
• 1 sachet of dry yeast
• 250 ml water
• 1 tbsp olive oil
• 200 g tomatoes, pureed
• 1 garlic clove(s)
• 1 can of sauerkraut of 520 g drained weight
• 2 cups of sour cream (300 g each)
• 1 tsp caraway seeds, whole
• salt and pepper
• Sugar
• 8 slices of smoked salmon
• ½ bunch of dill

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

inexpensive

Dough: Make a yeast dough from the ingredients and cover and let rise in a warm place for 30 minutes. Topping: Season the tomatoes generously with salt, pepper, sugar, and the crushed garlic. Drain the sauerkraut and add it to the tomato sauce with the caraway seeds. Stir in the sour cream until smooth. Roll out the dough on a baking sheet lined with baking paper. Spread the dough with sour cream. Spread the sauerkraut on top and bake in a preheated oven at 230°C for about 15 minutes. Cut the pizza into 8 slices, top each with a slice of salmon, and sprinkle with finely chopped dill. Serve immediately.