Salmon pizza with yogurt

Ingredients for 2 servings:

• 200 g quark
• 6 tbsp milk
• 1 egg(s)
• 6 tbsp oil
• 1 tsp salt
• 300 g flour
• 1 packet of baking powder
• some flour for the worktop
• 2 salmon fillets (skinless), 170 g each
• 2 large tomatoes
• 1 small onion(s)
• some salt
• some black pepper, freshly ground
• 8 sprigs of dill
• 150 g Greek yogurt
• 4 tbsp mango chutney

Instructions

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

on quark-oil dough

First, preheat the oven to 180°C fan/convection oven. Using a hand mixer, mix the quark, milk, egg, oil, and salt until smooth. Combine the flour and baking powder and knead spoonful by spoonful into a quark mixture (this works best with a hand mixer’s dough hook). Dust the worktop with a little flour, tip the dough onto it, and knead briefly with your hands. Shape the dough into two round pizzas, approximately 25 cm in diameter. Line two baking sheets with baking paper, place the flatbreads on them, and bake in the preheated oven for 10 minutes. Wash the salmon, pat dry, remove any bones, and dice the salmon. Wash the tomatoes, remove the green stems, and chop the tomatoes into small pieces. Peel the onion and chop it finely. Remove the pizzas from the oven. Top with the tomato and onion pieces, scatter the salmon cubes on top, and season with salt and pepper. Return to the oven and bake for another 15 to 20 minutes. Wash the dill, shake it dry, and finely chop all but two sprigs. Stir it into the yogurt with a little pepper. Place the pizzas on two plates, pour the yogurt over them, and garnish with dill. Add a dollop of mango chutney to each plate.