Pear Pizza with Bündner Fleisch
Pear pizza with Bündner meat and frisée salad: a fruity, fiber-rich pizza variant – sweet and savory for hungry eaters.
Ingredients
- 100 g young Pecorino
- 6 leaves of frisée salad (or radicchio)
- 4 stems Marjoram
- 2 pears
- 4 pizza bases
- flour (for handling)
- Salt
- Pepper
- 75 g mild sheep cheese
- 50 g Bündner Fleisch
Instructions
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1.
Grate the Pecorino if necessary.
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2.
Clean, wash and dry the salad leaves. Slice them into fine strips, cover with damp kitchen paper or cloth, and keep cool.
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3.
Wash the marjoram, pluck off the leaves and roughly chop them.
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4.
Wash the pears, pat dry, peel them and slice thinly around the core.
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5.
Divide the pizza dough on a floured work surface into quarters and roll each into about 1 cm thick long strips (approx. 15x30 cm). Place on two lightly floured baking trays. Prepare pre-made bases according to instructions for topping and also place on the trays.
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6.
Spread Pecorino over the dough bases and sprinkle with marjoram.
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7.
Arrange the pear slices tightly next to each other on the cheese and season lightly with salt and pepper. Bake in a preheated oven at 240 °C (220 °C fan, gas level 4‑5) on the lowest rack for 17‑20 minutes.
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8.
Meanwhile crumble the sheep cheese and tear the Bündner Fleisch into pieces. Add the cheese and Bündner Fleisch to the finished pizzas and sprinkle with frisée and pepper.
