Wild mushroom pizza with quark and oil base

Ingredients for 1 servings:

• 200 g quark
• 6 tbsp rapeseed oil, cold squeezed
• 2 eggs
• 1 tsp salt
• 400 g flour
• 1 baking powder
• 500 g wild mushrooms, cleaned
• 1 onion(s)
• 150 g bacon
• 300 g cocktail tomatoes
• 2 garlic cloves
• 1 tbsp butter
• 1 tsp marjoram, dried
• 1 tsp thyme, dried
• 1 tsp rosemary, dried
• Salt and pepper from the mill
• 125 g Gouda, grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Cut the wild mushrooms into pieces and dice the bacon, onion, and tomatoes. Finely chop the garlic. Sauté the mushrooms in the butter until the liquid has evaporated. Continue frying with the bacon and onions. Add the tomatoes, garlic, herbs, salt, and pepper, and simmer for 5 minutes. Mix the quark with the oil, eggs, and salt. Add 200g of flour and the baking powder and mix well. Knead everything with the remaining 200g of flour until you have a smooth ball of dough. Roll out the dough and place it on a baking sheet lined with baking paper. Spread the mushrooms evenly over the dough and sprinkle with cheese. Bake the pizza at 180°C (fan oven) for about 30 minutes.