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Pizzavariationen
Zubereitungszeit: 70–80 Minuten
Zutaten für ca. je 2 Portionen
Grundrezept Hefeteig
Menge für 1 runde Pizza (C 30 cm):
125 g Mehl
10 g Hefe
1/4 TL Salz
1El
70–80 ml lauwarmes Wasser
Margherita:
250 g Tomaten in Scheiben
150 g Mozzarella in Scheiben
Olivenöl
Oregano
Apulische Art:
300 g Zwiebeln, in dünnen Scheiben
Salz, Rosmarin
4 EL Olivenöl
Vegetaria:
150 g vorgegarte Brokkoliröschen
150 g Champignonscheiben
50 g vorgegarte Porreeringe
150 g Mozzarella, in kleinen Stücken
Paprika:
je eine halbe rote, gelbe und grüne
geputzte Paprikaschote, in Streifen
2 Tomaten in Scheiben
100 g Emmentaler Käse, grob gerie
-
ben
Lachs:
200 g Lachsfilet in Stücken
2–3 Scheiben Räucherlachs, in Strei
-
fen
3 hart gekochte Eier, geviertelt
1/2 TL Oregano
100 g Gouda, gerieben
Porree-Gorgonzola:
400 g Porreeringe in
2 EL Walnussöl andünsten
Salz, Pfeffer
100 ml Weißwein zufügen
150 g Gorgonzola, in kleinen Stü
-
cken
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 vertei-
len
100 g Gorgonzola, gewürfelt, darauf
verteilen
Rezepte: Backen
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