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Frühstückspizza
Zubereitung
1. Den Backofen auf 200 °C vorheizen.
2. Den Pfannenboden mit dem Teig auskleiden. Mit einer Gabel Löcher in den Teig stechen,
damit dieser gleichmäßig aufgeht.
3. Den Rand des Teigs mit dem aufgeschlagenen Ei einpinseln.
4. Den Gruyère, die Crème fraîche, Salz und schwarzen Pfeffer in eine Schüssel geben und
zusammen mischen. Die Käsemischung über den Pizzateig verteilen.
5. Auf die Käsemischung den Speck auflegen.
6. Die Livington Titan Pan in den Backofen schieben und bei 200 °C backen, bis die Pizza leicht
angebräunt ist.
7. Die Pizza aus dem Backofen nehmen. Die Eier aufschlagen und auf die Pizza geben.
8. Die Pizza wieder in den Backofen schieben und bei 200 °C 7–10 Min. lang backen.
9. Rucola, Zitronensaft, Olivenöl, Salz und schwarzen Pfeffer in eine Schüssel geben und
vermengen.
10. Die Pizza aus der Pfanne nehmen und auf ein Schneidebrett legen. Vor dem Aufschneiden und
Servieren die Pizza mit Rucola bestreuen.
4 Portionen
Zutaten
225 g Pizzateig
1 Ei, geschlagen
1 Tasse Gruyère-Käse
½ Tasse Crème fraîche
Salz zum Abschmecken
Gemahlener, schwarzer Pfeffer zum
Abschmecken
7 Scheiben Speck, gekocht
4 Eier
2 ½ Tassen Rucola
Saft von ½ Zitrone
2 EL Olivenöl
1/3 Tasse Schnittlauch, gehackt
7


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