Goat Cheese Pizza with Fennel, Walnuts and Sun-Dried Tomatoes
Goat cheese pizza with fennel, walnuts and sun-dried tomatoes is a recipe featuring fresh ingredients from the pizza category. Try this and other recipes from Spoonsparrow!
Ingredients
- 220 g quark
- 4 tbsp heavy cream
- 2 Eggs
- 8 tbsp oil
- Salt
- 450 g flour
- 2 tsp Baking powder
- 3 bulbs fennel
- 4 tbsp olive oil
- 75 g sun-dried tomatoes (in oil)
- 3 Garlic cloves
- 250 g goat cheese
- 150 g walnuts (coarsely chopped)
- 8 fresh sage leaves
- pepper (ground)
- 1 tbsp oil (from the pickled tomatoes for drizzling)
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Mix quark with cream, eggs, oil and 1 tsp salt; add flour and baking powder and knead into a smooth dough. Cover and refrigerate for about 30 minutes.
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3.
Wash, trim and slice fennel lengthwise into 0.5 cm thick slices (reserve the small chopped greens).
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4.
Blanch fennel in boiling salted water for about 4 minutes, then drain in a sieve.
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5.
Sauté fennel slices in hot olive oil until golden yellow on both sides. Slice sun-dried tomatoes thinly. Peel garlic and slice.
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6.
Knead dough on a floured surface and roll into four round pizza bases. Press edges slightly up, then place on an oiled baking sheet.
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7.
Crumble goat cheese and alternate with fennel on the pizza bases. Sprinkle walnuts with garlic slices, tomato strips and sage leaves over the fennel and drizzle with some tomato oil. Place on parchment-lined tray and bake in preheated oven for about 25 minutes.
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8.
Sprinkle freshly ground pepper and fennel greens before serving immediately.
