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Pikantes
164
Pizzavariationen
Zubereitungszeit: 70–80Minuten
für 1runde Pizza 30cm
Zutaten Teig
125g Mehl
10g Hefe
¼TL Salz
1EL Öl
70–80ml Wasser, lauwarm
Zutaten „Margherita“
250g Tomaten, in Scheiben
150g Mozzarella, in Scheiben
Olivenöl
Oregano
Zutaten „Apulische Art“
300g Zwiebeln, in dünnen Scheiben
Salz
Rosmarin
4EL Olivenöl
Zutaten „Vegetaria“
150g Brokkoliröschen, vorgegart
150g Champignons, in Scheiben
50g Porreeringe, vorgegart
150g Mozzarella, in kleinen Stücken
Zutaten „Paprika“
je eine halbe rote, gelbe und grüne ge-
putzte Paprikaschote, in Streifen
2Tomaten, in Scheiben
100g Emmentaler Käse, grob gerieben
Zutaten „Lachs“
200g Lachsfilet, in Stücken
2–3Räucherlachsscheiben, in Streifen
3Eier, hart gekocht, geviertelt
½TL Oregano
100g Gouda, gerieben
Zutaten „Porree-Gorgonzola“
400g Porreeringe in 2EL Walnussöl
andünsten
Salz
Pfeffer
100ml Weißwein zufügen
150g Gorgonzola, in kleinen Stücken
Zutaten „Ricotta-Basilikum“
30g Ricotta oder Quark mit
50ml Sahne verrühren
2Eier
1EL Walnussöl
Salz
Pfeffer
1EL Basilikum, in Streifen zufügen, auf
den Teig streichen
2Tomaten, gewürfelt, darauf verteilen
100g Gorgonzola, gewürfelt, darauf
verteilen
Zubehör
Glasschale
alternativ runde Backform 27cm
Zubereitung
Mehl, Hefe, Salz, Öl und Wasser mitein-
ander zu einem glatten Teig verkneten.
Bei Raumtemperatur ca. 20Minuten
aufgehen lassen.
Teig noch einmal kurz durchkneten,
dann auf mit Mehl bestäubter Fläche zu
einer runden Platte ( 27–30cm) aus-
rollen, auf die gefettete Glasschale oder
die runde Backform legen.
164


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