Kano's cheese and bacon pizza à la tarte flambée

Ingredients for 4 servings:

• 400 g flour
• 1 packet of dry yeast
• 250 ml water
• 1 tsp sugar
• 1 tsp salt
• 100 g Grana Padano or Parmesan, grated
• 1 Camembert(s), rinded and diced
• 100 g cream cheese
• 200 g low-fat curd cheese
• 1 cup crème fraîche
• 1 egg yolk
• 100 g raw ham (light ham) or bacon, diced
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Refined and easy to prepare

For the dough, put the flour in a bowl, add 1 teaspoon each of salt and sugar and the dried yeast, mix, then add 250 ml of lukewarm water, knead well, then cover and let rise in a warm place for at least 30 minutes. Roll out the dough to about 0.5 cm thick and place on baking paper. Preheat the oven to 250 degrees Celsius with the baking tray in it. Mix the quark with the crème fraîche and the egg yolk, then stir in the Grana Padano (or other grated hard cheese such as Parmesan) and season with salt and pepper. Spread the mixture over the rolled out dough. Spread the diced Camembert over the dough and scatter the cream cheese flakes on top. Finally, spread the ham or speck on the pizza. Remove the baking tray from the oven, slide the pizza onto the preheated baking tray using the baking paper and bake for about 15 minutes until the pizza is nicely browned.