Pizzazungen with Tomatoes and Pine Nuts

Ingredients

• 500 g cherry tomatoes (red and yellow)
• 4 tbsp olive oil
• 0.5 cube Yeast
• 400 g flour (and a little extra for the work surface)
• Salt
• 3 Garlic cloves
• 6 sprigs Thyme
• 100 g goat fresh cheese
• Pepper
• 30 g pine nuts (2 tbsp)

Instructions

1. 1.

   Wash tomatoes, halve them. Place on a baking sheet lined with parchment paper and drizzle with 1 tbsp olive oil. Dry in a preheated oven at 100 °C (convection 80 °C; gas: level 1) for 45 minutes.

2. 2.

   Meanwhile, dissolve yeast in about 200 ml lukewarm water. Sift flour with ½ tsp salt into a bowl. Add the yeast mixture and remaining oil, then knead with dough hooks until smooth. Cover and let rise in a warm place for about 45 minutes.

3. 3.

   Peel garlic and finely chop. Wash thyme, shake off excess moisture, and pluck leaves. Season goat cheese with salt and pepper.

4. 4.

   Remove tomatoes from oven. Mix pine nuts with garlic and tomato halves.

5. 5.

   Knead yeast dough on a floured surface, divide into four pieces, roll each into thin flatbreads. Place on a parchment-lined baking sheet.

6. 6.

   Spread goat cheese, tomatoes, and thyme over the flatbreads. Bake in a preheated oven at 220 °C (convection 200 °C; gas: level 3–4) for 20–25 minutes.