Pizza Faces

Ingredients

• 400 g wheat flour type 1050 (alternatively spelt flour)
• 1 packet baking powder
• 0.5 tsp Salt
• a pinch raw cane sugar
• 200 g low‑fat quark
• 8 tbsp milk (3.5% fat)
• 8 tbsp rapeseed oil
• 250 g Broccoli
• 1 Zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g Gouda cheese
• 425 ml canned pizza tomatoes
• Pepper

Instructions

1. 1.

   Mix flour, baking powder, salt and a pinch of sugar. Add quark, milk and 6 tbsp oil and knead with the dough hooks of a hand mixer until smooth. If the dough is still crumbly, fold in the remaining oil.

2. 2.

   Break broccoli into florets, rinse and drain. Wash zucchini, trim and slice into rounds.

3. 3.

   Blanch broccoli and zucchini separately in boiling salted water for about 1 minute each, remove with a slotted spoon, shock in cold water and drain.

4. 4.

   Halve the bell peppers, deseed, wash and cut into strips. Grate the cheese coarsely.

5. 5.

   Roll the dough on a lightly floured surface into a sheet about 55 × 30 cm wide.

6. 6.

   Line two baking trays with parchment paper. Using a small bowl (13 cm diameter) press out eight circles from the dough as close together as possible. Place four dough circles on each tray using a spatula.

7. 7.

   From the leftover dough shape ears or hats and press them onto the dough circles (faces).

8. 8.

   Spread the dough circles thinly with pizza tomatoes, season lightly with salt and pepper. Arrange the vegetables as mouths, eyes and noses on the dough. Sprinkle the pizza faces with cheese and bake at 200 °C (180 °C fan‑forced, gas: level 3) on the second rack from below for about 20 minutes.