Pizza Leek Cake

Ingredients for 3 servings:

• 300 g wheat flour type 550
• 200 g durum wheat semolina
• 12 g sea salt
• 7 g dry yeast or 0.5 cubes fresh yeast
• 1 tsp sugar
• 290 g water, lukewarm
• 2 tbsp olive oil
• 150 g smoked bacon
• 2 leeks
• 1 tbsp sunflower oil
• 120g Gouda
• 2 eggs
• 200 g sour cream
• 1 large tomato(s)
• salt and pepper
• nutmeg
• some durum wheat semolina for rolling out the dough

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 30 minutes

a recipe for three round pizzas

For the pizza dough, thoroughly mix the wheat flour, durum wheat semolina, and sea salt in a large bowl and make a well in the center of the flour. Mix the yeast and sugar in a mug and gradually add the lukewarm water until the yeast is completely dissolved. Add the yeast to the flour in the well and let it rise for 15 minutes. Add the olive oil and knead the ingredients thoroughly until you have a smooth dough. Let the yeast dough rise in a covered bowl in a warm place for at least 3 hours. Then knead the dough well again, divide it into three pieces, shape them into pizzas on durum wheat semolina, and place them on pizza baking sheets. Pull the dough up to the edge of the pizza baking sheet to prevent the liquid from the topping from seeping under the dough. Let the pizza bases rise in the oven at 40°C (top/bottom heat) for at least half an hour. For the topping, dice half of the bacon and cut the other half into thin slices. Halve the washed leeks lengthwise and cut into thin half rings. Fry the diced bacon in a pan with the tablespoon of sunflower oil until crispy. Add the leeks, season with salt, pepper, and nutmeg, and cook until al dente. Then remove the pan from the heat and let the leek and bacon mixture cool. This can also be prepared the day before. Coarsely grate the Gouda and mix half of it into the cooled leek and bacon mixture. Whisk two eggs, mix with the sour cream, season with a little salt and pepper, and mix thoroughly with the leek, bacon, and Gouda mixture. Spread the topping evenly on the three pizza bases. Halve the tomato, cut into thin slices, and distribute these evenly on the pizzas. Finally, add the thinly sliced ​​bacon and the remaining half of the grated Gouda to the pizzas. Bake the pizzas one after the other in a preheated pizza oven at 350°C (660°F) for about 3-5 minutes, until the crust has risen well and the pizza is crispy brown. Baking in a regular oven at maximum heat will take correspondingly longer.