Pizza 'Tricolore'

Ingredients for 1 servings:

• 500 g flour
• 300 ml water, warm
• 1 packet of dry yeast
• 1 tbsp olive oil
• 1 tbsp sugar
• 2 tsp salt
• 250 g cream cheese
• 200 ml milk
• 250 g fresh leaf spinach
• 5 tomatoes vine tomatoes
• 1 small onion(s)
• n. B. Cheese (e.g. Emmental, Mozzarella etc.) for gratinating
• salt and pepper
• e.g. garlic, fresh or frozen
• e.g. basil
• n. B. Thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pizza base topped with spinach, tomatoes and cheese

Make a dough from water, oil, sugar, salt, flour, and yeast and let it rise for about 1 hour. Wash and chop the spinach leaves. Then blanch them briefly in boiling water and drain (I put the spinach in a salad spinner—help a little with a towel if you don’t have one). Wash and dice the tomatoes. Heat the olive oil in a pan (I used garlic oil, but regular olive oil will probably work too). Add the diced tomatoes to the pan with the onion and garlic (you can add more garlic later if needed) and fry for about 2 minutes, stirring occasionally. Add the spinach leaves and fry for another 2 minutes. Thin the quark with milk until it forms a cream-like liquid. You could probably just use cream or crème fraîche (but I didn’t have any). Season with salt, pepper, thyme, and basil. Place the yeast dough on a prepared baking sheet and spread with the quark sauce. Spread the spinach and tomato mixture on top and sprinkle or top with cheese (I used grated Emmental and the leftovers of a French soft cheese). Bake in a preheated oven at 200°C for about 20-25 minutes, until the cheese is golden brown.