Yeast flatbread with smoked meat topping

Ingredients for 2 servings:

• 300 g pizza dough, homemade or bought
• 30 g onion(s), finely chopped
• 60 g bell pepper(s), green, finely diced
• 2 tbsp olive oil
• 30 g tomatoes, dried in oil, chopped
• 2 tbsp basil pesto
• 120 g smoked meat, cooked, finely diced
• 1 egg(s), size M
• 3 tbsp cream
• 2 tbsp cream cheese
• 1 tbsp pizza seasoning
• salt and pepper
• 50 g Edam cheese, grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Pizza with a difference

Sauté the onion in a pan with hot oil, add the smoked meat and paprika, and fry until browned. Season with pizza seasoning, salt, and pepper, remove from the heat, and let cool. In a bowl, mix the egg with the cream cheese and cream, and season with salt and pepper. Preheat the oven to 200°C (top and bottom heat). Roll out the pizza dough evenly and place it on a lightly oiled baking sheet. Spread a thin layer of basil pesto over the flatbread and arrange the tomato pieces on top. Spread the cooled paprika and smoked meat mixture over the surface and drizzle with the egg and cream topping. Place the baking sheet on the middle rack of the oven and bake at 200°C (400°F) for 15-20 minutes. Sprinkle the cheese over the flatbread 5 minutes before the end of baking.