Apple and onion pizza

Ingredients for 4 servings:

• 300 g flour
• 1 bag(s) of dry yeast
• 1 tsp salt
• 125 ml milk, lukewarm
• 100 g butter, soft
• 2 tbsp olive oil
• 200 g sour cream
• e.g. salt and pepper
• 2 m.-sized onion(s)
• 3 m.-sized apples
• 1 clove(s) garlic
• 200 g feta cheese
• n. B. Honey
• e.g. thyme or other herbs, fresh
• Flour for the work surface
• Grease for the tray

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

crispy, thin, uncomplicated

Knead the flour, yeast, salt, milk, butter, and olive oil into a dough. I use a hand mixer with a dough hook for this. Cover the dough and let it rise in a warm place for about an hour. Meanwhile, season the sour cream with salt and pepper. Peel the onions, halve them, and cut them into thin slices. Quarter the apples, remove the core, stem, and blossom, peel them, and cut them into thin wedges. Peel and finely chop the garlic clove. Thinly slice the feta cheese. After it has risen, knead the dough again by hand, roll it out on a floured surface, and place it on a greased baking sheet. Spread the seasoned sour cream on top, scatter the onions, apples, and garlic on top, and crumble the feta over it. If you like, you can drizzle with honey. While the pizza is still rising, preheat the oven to 220°C. I use the pizza setting and put the baking sheet on the top shelf. You can also use top/bottom heat and place the baking tray on the lowest oven shelf. When the oven is hot, bake the pizza for about 15 minutes, until the edges and topping are lightly browned. After baking, sprinkle with thyme or other fresh herbs, such as sage, arugula, or basil, and serve. This recipe is actually intended for four people, but it won’t fill four big eaters. Yeast dough with butter doesn’t rise as much, but it’s easier to roll out and turns out nice and crispy, but not hard.