Potato Quark Pizza

Ingredients

• 180 g low-fat quark
• 100 ml milk (1.5% fat)
• 8 tbsp olive oil
• Salt
• 300 g whole wheat flour
• 3 tsp baking powder
• 450 g waxy potatoes (5 medium potatoes)
• 1 onion
• 0.5 bunch sage (about 16 leaves)
• Pepper

Instructions

1. 1.

   In a bowl whisk quark, milk, 4 tablespoons oil and ½ teaspoon salt.

2. 2.

   Combine flour and baking powder, add to the quark mixture and knead with a hand mixer’s dough hooks until smooth.

3. 3.

   Peel, wash potatoes and slice very thinly with a vegetable mandoline. (If desired, parboil peeled potatoes in boiling water for 10 minutes and cool.)

4. 4.

   Peel onion and slice thinly as well. Wash sage, shake dry, pluck leaves and roughly chop.

5. 5.

   Mix potato and onion slices, sage and remaining oil in a bowl. Season with salt and pepper.

6. 6.

   Divide dough on a lightly floured surface into four portions and roll each into a round pizza (about 23 cm diameter).

7. 7.

   Cut two sheets of parchment paper to the size of the baking tray. Place two pizzas on each sheet and transfer to the tray.

8. 8.

   Spread half of the potato‑onion mixture over the two pizzas and bake in a preheated oven at 225 °C (fan: 200 °C, gas: level 3–4) on the lowest rack for 15–20 minutes.

9. 9.

   Remove and lift pizzas with parchment from the tray. Top the remaining two pizzas similarly and bake again.