John Myers
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Paprika Pizza Made from Quark and Oil Dough with Mint Pesto
The perfect paprika pizza made from quark and oil dough with mint pesto recipe with a picture and simple step-by-step instructions.
- 200 g Lactose-Free curd cheese
- 100 ml. Neutral oil
- 100 ml Lactose-Free milk
- 400 g Spelled flour
- 1 tsp Salt
- 1 Pck. Tartar baking powder
- 8 tbsp Olive oil
- 2 tbsp Pine nuts
- 1 Red pepper
- 1 Pepper yellow or green
- 1 Clove of garlic
- 0,5 bunch Flat parsley
- 0,5 bunch Mint fresh
Make quark and oil dough
- Mix the flour and tartar baking powder
- Thoroughly mix the quark, oil, milk, salt and half of the flour
- Gradually add the second half of the flour and baking powder mixture and knead thoroughly so that a smooth dough is formed
- Wrap the dough in foil and let it rest in the refrigerator for 15 minutes. Preheat the oven to 250 degrees
- Rub the baking sheet with olive oil (MY variant: put on baking paper :)))
- Flour your hands and a wooden board well, then cut the dough into 4 equal pieces. Shape each quarter of the dough thinly into a nice pizza (works just as well with the quark-oil dough as with classic yeast dough)
- Wash the peppers, dry them, cut in half, remove the core and then slice very thinly into strips (variant: slice into circles). So that the pizza top
- Drizzle with 2 tablespoons of olive oil and place in the oven for about 8-10 minutes
Make mint pesto
- Toast the pine nuts without fat in a pan
- Wash the herbs, pat dry, coarsely chop the leaves
- Peel and roughly cut the garlic clove
- Puree the pine nuts, garlic, herbs and 6 tablespoons of olive oil into a pesto, then season well with salt
Serving
- Drizzle the finished pizzas with mint pesto and serve immediately
- Make more pizzas if it’s not enough :)))
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