Mountaineer pizza

Ingredients for 1 servings:

• 150 g wheat flour type 1050 (best), but also possible with 405 and 550
• 150 g rye flour type 1150
• ½ tsp salt
• ½ cube of yeast
• 150 ml water, lukewarm
• 1 pinch(s) of sugar
• some flour, for rolling out the dough
• 100 g cream cheese
• 50 g sweet cream
• 150 g ham, mild raw
• 150 g mountain cheese, spicy, possibly Appenzeller or Gruyère
• 3 spring onions or 1 bunch of wild garlic
• 1 tbsp chives

Instructions

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

hearty hut food

Mix the flour with the salt, stir the yeast with a little lukewarm water and sugar, knead everything together with the remaining water (depending on the flour you may need a little more or less water), put it in a bowl, cover it with a tea towel and let it rest for about 1/2 hour in a not too cold place. Then roll it out on a floured surface and place it on a baking tray lined with baking paper. Mix the cream cheese with the cream and the spices and spread it on the dough. Cut the ham and the Appenzeller or Gruyère into cubes and spread it on the pizza. Bake on the lowest rack in the oven at 190°C for about 15-20 minutes. In the meantime, clean and wash the spring onions or wild garlic and cut them into rings or strips. Sprinkle them on the finished pizza before serving. You can of course use other spicy cheeses too. Personally, I think the pizza tastes even better if the baking tray is dusted with flour and no baking paper is used.