Sweet Pizza "Schlaraffenland"

Ingredients

• 150 g wheat whole‑grain flour
• 1 tsp Baking powder
• 50 g low‑fat quark (2 tbsp)
• 1 egg
• 15 g ground hazelnuts (1 tbsp)
• 550 ml milk (1.5% fat)
• 0.5 Vanilla pod
• 1 packet vanilla pudding powder
• 2.5 tbsp liquid honey
• 200 g mango (0.5 mangos)
• 300 g melon (e.g., cantaloupe; 0.5 melons)
• 250 g strawberries
• 40 g almonds (2 tbsp)
• 10 g cornflakes (unsweetened; 2 tbsp)

Instructions

1. 1.

   Sift flour and baking powder into a bowl.

2. 2.

   Add quark, egg, nuts and 50 ml milk and knead with hand mixer attachments until smooth.

3. 3.

   Roll dough on parchment paper to about ½ cm thick "pizza base" using a rolling pin.

4. 4.

   Transfer onto a baking sheet and bake in preheated oven at 180 °C (fan 160 °C, gas 2–3) for about 15 minutes. Remove and cool on a wire rack.

5. 5.

   Meanwhile split vanilla pod lengthwise, scrape out the seeds. Cook pudding with remaining milk, 2 tbsp honey and vanilla seeds per package instructions.

6. 6.

   Spread hot pudding over pizza base with a spatula and let cool.

7. 7.

   Peel mango, cut flesh into slices from stone and dice. Place in tall container and blend with immersion blender.

8. 8.

   Pit melon and use a melon baller to scoop flesh.

9. 9.

   Wash strawberries gently, dry well, trim and slice thinly.

10. 10.

    Toast almonds in a non‑stick pan without oil until golden brown.

11. 11.

    Top sweet pizza with melon and strawberry slices, drizzle mango puree between, sprinkle roasted almonds and cornflakes. Drizzle remaining honey in fine threads and serve.