Potato Pizza with Beetroot, Feta and Quark Dip

Ingredients

• 20 g yeast
• 400 g flour
• 1 tsp sugar
• 1 tsp salt
• 1 cup crème fraîche
• 3 cooked beetroot (vacuum packed)
• 2 boiled potatoes
• 400 g sheep cheese
• 1 blue onion
• 8 sprigs thyme
• Salt
• pepper (ground)
• 3 tbsp olive oil
• 250 g low-fat quark
• 100 g crème fraîche
• 50 ml whipping cream
• 1 packet watercress
• Salt
• Pepper
• 1 tsp seasoned broth

Instructions

1. 1.

   Knead a yeast dough from flour, yeast, sugar, salt and about 250 ml lukewarm water. Cover and let rise in a warm, draft‑free place for about 1 hour. Punch down the dough and let it rise again for 40 minutes. Line a baking sheet with parchment paper.

2. 2.

   Dust your work surface with plenty of flour and divide the dough into eight balls. Roll each ball out long with a rolling pin. Place on a parchment‑lined tray and press evenly flat with your hands, leaving a slightly thicker edge. Brush the dough with a little crème fraîche and season with salt and pepper.