Savoy cabbage and bacon pizza

Ingredients for 6 servings:

• 400 g flour
• 1 packet of dry yeast
• 1 tsp sugar
• 250 ml water, warm
• 2 tbsp olive oil
• 1 pinch of salt
• 800 g savoy cabbage
• 250 g bacon, streaky smoked, diced
• 3 onions
• 2 tbsp oil
• 1 tsp, heaped caraway seeds
• salt and pepper
• nutmeg
• 3 tomatoes
• 300 g sour cream
• 8 eggs
• salt and pepper

Instructions

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

Prepare pizza dough from the ingredients and let it rise for at least half an hour. Then roll it out evenly on a floured baking sheet and let it rise again in the oven at 30°C for 20 minutes at a fan setting. Trim and wash the savoy cabbage, cut it into fine strips, and blanch it in boiling salted water for 2-3 minutes (in batches), then drain in a sieve. Fry the bacon in a pan until crispy and fry the diced onions until translucent. Mix the savoy cabbage, bacon, onions, and caraway seeds and season with salt, pepper, and nutmeg. Mix the sour cream with the eggs and season with salt and pepper. Spread the savoy cabbage and bacon mixture on the pizza base, then arrange the sliced ​​tomatoes on top. Pour the egg and sour cream mixture evenly over the top. Bake in the preheated oven (160°C fan setting) for about 40 minutes.