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Crunchy lightness: Savory pizza, topped with tomatoes and chervil sour cream.

For 4 pieces

For the dough

  • 500g flour
  • 1 tsp salt
  • 30 g of fresh yeast
  • 2 tbsp olive oil

For covering

  • 500 g small vine tomatoes
  • 4 tablespoons olive oil
  • 1 tbsp light balsamic vinegar
  • Salt pepper
  • 1 tsp powdered sugar
  • 6 sprigs of lemon thyme (shredded)
  • 1 bunch of chervil (chopped)
  • 200 g of sour cream
  • 1/2 tsp grated organic lemon peel
  • 4 artichokes (cleaned or pickled, quartered)
  • 250 g buffalo mozzarella (in pieces)

Put 1 flour and salt in a bowl, press in a bowl. Add crumbled yeast and 100 ml of lukewarm water, stir, cover and let rise for 15 minutes. Knead oil and about 200 ml of lukewarm water for approx. 5 minutes. Cover the dough ball for about 1 hour.

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Wash 2 tomato slices, place next to each other in a mold. Add oil, vinegar, salt, pepper, powdered sugar and thyme. In the hot oven (150 degrees, middle) toast for about 1 hour until they shrink slightly. Take out, turn up the oven to 225 degrees.

3 Mix chervil with sour cream and lemon peel, salt, pepper. Quarter the dough, roll out to flat bread on a floured surface. Place on a sheet of baking paper. Brush with chervil. Bake in a hot oven (225 degrees, center) for 10-12 minutes. Cover with tomatoes, artichokes and cheese.

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