Pulled Beef Pizza

Ingredients for 1 servings:

• 150 g low-fat curd cheese
• 6 tbsp milk
• 4 tbsp oil
• 1 egg(s)
• tsp salt
• 300 g flour
• 1 bag of baking powder
• some flour to roll out the dough
• some oil to grease the pizza pan
• 120 g roast beef from the previous day
• 2 tomatoes
• 1 garlic (solo garlic)
• 1 tbsp sour cream
• 1 tbsp tomato paste
• 1 tsp mustard
• 50 g Emmental cheese, in one piece (alternatively grated)
• Salt
• Pepper, from the mill
• Chili flakes, from the mill (if you like them)
• some oil to drizzle over the pizza dough

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Quark-oil dough with roast beef from the day before

Mix the quark with the milk, oil, egg, and salt. Mix the flour and baking powder together, stir into the quark, and then knead vigorously until the dough is no longer sticky. Sprinkle a little flour on the work surface and roll out the dough into a round shape so that it fits into the pizza pan. Preheat oven to 200°C (top/bottom heat) and grease the pizza pan. Place the dough in the pizza pan and drizzle with a little oil. Mix the sour cream with tomato paste and mustard and spread it on the pizza. Slice the tomatoes, top the pizza with them, and season with a little salt and pepper. If you like, you can also add chili flakes. Finely slice the garlic and scatter it over the tomatoes. Now shred the beef with two forks and scatter it over the tomatoes and garlic. Grate the cheese over the meat, place the pizza pan on the middle rack of the oven, and bake for about 30-40 minutes (cooking time may vary depending on the oven). Very tasty and, above all, juicy. A perfect way to use up leftover roast beef.