Coleslaw Pizza
The pizza made with hearty rye dough and Brussels sprouts proves once again that Italian recipes and German ingredients can complement each other wonderfully.
Ingredients
- 200 g rye flour (Type 1150)
- ½ tsp salt
- 1 pinch brown sugar
- 150 g Low-Fat Quark
- 3 tbsp olive oil
- 500 g Brussels sprouts
- 2 Garlic cloves
- 2 stems fresh marjoram (or 1 tsp dried)
- 80 g mozzarella
- 200 g canned pizza tomatoes
- 2 tsp Tomato paste
- Pepper
- 15 g pine nuts (1 tbsp)
Instructions
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1.
Mix flour, salt, and a pinch of sugar in a bowl. Add quark, oil, and 3-4 tbsp cold water; knead with a hand mixer until elastic.
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2.
Roll dough as thin as possible on a floured surface. Place on parchment-lined baking sheet, forming a small edge around the perimeter.
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3.
Clean, rinse, and drain Brussels sprouts. Remove outer leaves, halve the florets, blanch in boiling salted water for 2 minutes. Drain, rinse with cold water, and let dry.
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4.
Peel garlic and finely chop. Wash fresh marjoram, shake off dirt, and strip leaves from stems.
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5.
Drain mozzarella and cut into small pieces.
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6.
In a bowl mix tomatoes with tomato paste and marjoram; season with salt, pepper, and a pinch of sugar. Spread on dough.
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7.
Top with Brussels sprouts, season with salt and pepper, then evenly sprinkle garlic, pine nuts, and mozzarella.
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8.
Bake in preheated oven at 220 °C (fan: 200 °C) on the middle rack for about 20 minutes. Slice and serve.
