Mecgerova

Ingredients for 2 servings:

• 80 g buckwheat, crushed
• 60 g semolina (durum wheat)
• 80 g rye flour (wholemeal)
• 1 tsp vegetable broth, instant
• 1 jar milk
• 1 tbsp butter
• 1 large onion(s)
• 1 large mushroom, 30 g
• 100 g black pudding
• 2 tbsp pickled cucumber(s)
• 1 potato(s), cooked
• ¼ apple
• e.g. cheese (Emmental)
• 1 pinch of marjoram

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Pomeranian-style pizza

Peel the onions and dice or chop into large cubes. Trim and thinly slice the mushrooms. Core the apple and slice into wedges. Preheat oven to 180°C. Place the buckwheat, semolina, flour, and instant broth in a bowl and mix with the milk. Let the dough rest for a while. Heat butter in a flat, smooth-bottomed pan. If necessary, add water to the groats until smoother and then cook slowly in the butter until a flat cake the size of a pan is formed, but do not finish baking. Then place on a baking sheet or pizza stone. Sauté the chopped onion in butter in the pan, then heat the skinless black pudding in it and mix with the onions until smooth. Spread the cake evenly on the flat cake. Thinly slice the potato and place on top. Arrange the mushroom slices, apple wedges, and 2 tablespoons of pickled gherkins on top. Sprinkle with a little marjoram and grate some Emmental cheese over the top. Bake in the oven with top heat for 20-30 minutes. Tip: A recipe for pickled cucumbers is in my profile.