Black bread pizza with tomatoes and burrata

Ingredients for 2 servings:

• 150 g black bread
• 10 g oat flakes, fine
• 1 m.-sized egg(s)
• 30 g Emmental cheese, grated
• 100 ml milk, 1.5% fat
• 1 medium-sized onion(s), approx. 85 g
• 1 large garlic clove(s)
• 50 g tomatoes, dried in oil, slightly drained
• n. B. Salt and pepper from the mill
• 200 g cocktail tomatoes
• 20 g capers
• 1 dashes balsamic cream
• 100 g burrata or buffalo mozzarella
• n. B. Olives, black
• n. B. basil leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Dice the black bread, mix with the oats, grated cheese, egg, and milk, and season with salt and pepper. Finely chop the onion and garlic clove. Dice the sun-dried tomatoes and sauté in a pan over medium heat, then add the onion and garlic and fry everything together over low heat for about 5 minutes. If the oil from the tomatoes isn’t enough, you can add a little more oil from the jar. Add this to the black bread, mix everything well, and let it sit in the refrigerator for at least 1 hour. You can also do this the day before and store the mixture in the refrigerator overnight. Quarter the cherry tomatoes, add them to the pan with the capers, and sauté in the remaining oil for about 2 minutes, then briefly increase the heat to high to allow the liquid to evaporate. Season the tomatoes with salt, pepper, and a dash of balsamic vinegar. Now knead the brown bread mixture thoroughly with your hands until it forms a firm dough. Divide the dough into two portions onto a baking sheet lined with baking paper and form each into a round disc, approximately 1 cm thick. Bake in the oven at 180°C (350°F) for about 15 minutes. Then arrange the tomatoes on top and top each with 50g of slightly crushed burrata. Bake for another 10 minutes. Serve immediately and garnish with olives and basil, if desired. You can also drizzle with some of the tomato oil. 575 kcal per portion