Dumpling dough pizza with bacon topping

Ingredients for 4 servings:

• 750 g dough (ready-made dumpling dough)
• 400 g bacon (breakfast bacon), thinly sliced
• 1 large onion(s), diced
• 250 g mushrooms, thinly sliced
• 200 g cheese, grated (Emmental)
• 200 ml cream
• 100 ml milk, 2 eggs
• Parsley, chopped
• Garlic, finely chopped
• Pepper, from the mill
• nutmeg

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Grease a large rectangular baking pan with slightly raised edges (mine is about 40 x 26 cm), spread the dumpling dough on the bottom with moistened fingers. Fry the bacon in a pan until crispy, then spread it on the dough base. Sprinkle the garlic over it. Sauté the onions and mushrooms in the bacon fat until translucent, then add them to the bacon. Mix the cream, milk, eggs, chopped parsley, and seasonings, and pour into the pan. The bacon and vegetables should still be visible above the sauce, not covered in it. Let it sit in the refrigerator for about three hours (you can also skip it if necessary), then sprinkle with cheese and bake at 200°C for about 40 minutes. The recipe is very flexible; if you don’t like bacon, you can of course use minced meat or something similar. The same applies to the vegetables, of course. Enjoy your meal and have fun cooking.