Berry pizza à la Margherita

Ingredients for 2 servings:

• 230 g pizza dough, rolled out to 32 cm
• 150 g currants
• 150 g raspberries
• 150 g strawberries
• 80 g powdered sugar
• 2 tbsp syrup (raspberry syrup)
• ½ pack of pudding powder (vanilla)
• 1 sprig(s) mint
• 50 g quark or crème fraîche
• 3 tbsp milk
• 1 tbsp pistachios, kernels

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper and place the dough on it. Pick the currants from the stems, sort the raspberries, and remove the green leaves from the strawberries. Heat the strawberries with 40g of powdered sugar and raspberry syrup in a tall, narrow saucepan, then puree as finely as possible. Mix the custard powder with 2 tablespoons of the mixture, add to the puree, and bring back to a boil briefly. Brush the dough with the puree and bake in the preheated oven for 15 minutes. Pick the mint leaves from the stems. Mix the quark or crème fraîche with the remaining powdered sugar and the milk. Remove the baking tray from the oven and arrange the prepared fruit on the pizza. Place dollops of quark or crème fraîche on top. Bake the pizza for another 10 minutes. Garnish with mint leaves and chopped pistachios and serve.