chard pizza

Ingredients for 4 servings:

• 250 g quark
• 2 eggs
• 4 tbsp sunflower oil
• 1 tsp sea salt
• 500 g whole wheat flour
• 1 packet of baking powder
• Grease for the tray
• 750 g chard
• 2 onions
• 1 garlic clove(s)
• 2 tbsp olive oil
• herb salt and pepper
• 2 tsp basil, dried
• 400 g tomatoes
• 150 g mountain cheese
• 1 jar tomato sauce
• 6 tsp pesto from the jar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

For the dough, mix the quark with eggs, oil, and salt. Mix the flour with the baking powder and add to the dough. Knead everything well and let the dough rest for about 30 minutes. In the meantime, for the topping, clean and wash the chard. Cut the leaves and stems into strips about 1 cm wide. Peel and finely dice the onions and garlic clove. Heat the oil in a pan and fry the diced onions and garlic until translucent. Add the chard, adding a little water if needed. Sauté the vegetables over medium heat for about 7 minutes until al dente, then season with salt, pepper, and basil. Wash the tomatoes, pat dry, and slice. Grate the cheese. Preheat the oven to 200°C (top/bottom heat) or 190°C (fan oven). Grease a baking sheet. Roll out the dough thinly on the baking sheet. Spread the tomato sauce over the dough and top the pizza with chard and tomatoes. Drizzle with pesto and finally sprinkle with cheese. Bake the pizza in the oven for 20-25 minutes until golden brown.