Bavarian tarte flambée

Ingredients for 1 servings:

• 2 stalk(s) leeks
• 250 g meatloaf
• 1 tbsp oil
• 1 cup sour cream
• 2 tbsp mustard
• 1 pack of pizza dough from the refrigerated section or homemade
• 100 g cheese (Gouda), grated
• ½ bunch chives
• 5 g yeast
• ½ tsp sugar
• 150 g flour
• 1 some salt
• 1 tbsp oil
• 75 ml water, lukewarm
• Flour for working

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with Leberkäse

Preheat the oven to 200°C. Wash the leek and slice into rings. Cut the meatloaf into strips. Heat the oil in a pan. Briefly sauté the leek. Add the meatloaf and fry for about 2-3 minutes. Season with salt and pepper. Mix the sour cream with the sweet mustard. Roll out the finished dough. Spread with the sour cream. Spread the leek and meatloaf mixture on top. Sprinkle with the grated cheese and bake for about 15 minutes. Then sprinkle with fresh chives and serve. If you don’t want to use ready-made pizza dough from the refrigerated section, you can also make your own dough. To do this, sprinkle 5g of fresh yeast with 1/2 teaspoon of sugar in a small bowl. Stir until the yeast becomes liquid. Put 150g of flour, a little salt, 1-2 tablespoons of oil, 75ml of lukewarm water, and the yeast in a large bowl. First, knead the ingredients with the dough hook of a mixer, then with floured hands until a smooth dough forms. Cover the dough and let it rise in a warm place for about 45 minutes, then knead again. Then roll it out (approx. 40 x 25 cm) and top it with the toppings.