Dairy-Free Comfort Food: Simple Alfredo And Carbonara Recipes | TODAY (April 2019).
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
- 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.$config[ads_text] not found
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.