Quark-Crust Pizza with Tomatoes and Mozzarella

Instructions

1. Step 1

   Heat the oven to 220°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the wheat flour, baking powder, and salt in a mixing bowl.

   Ingredients used: 12.0 gr Baking Powder, 5.0 gr Salt, 350.0 gr Wheat Flour

   Cookware: mixing bowl

3. Step 3

   Add the quark, milk, and olive oil. Mix into a rough dough, then knead briefly in the bowl until cohesive and smooth.

   Timer: 3 min (fixed)

   Ingredients used: 60.0 ml Milk, 60.0 ml Olive Oil, 250.0 gr Quark

   Cookware: mixing bowl

4. Step 4

   Transfer the dough to the prepared baking sheet and press it into an even rectangle about 5 mm thick, building a slightly raised edge.

   Cookware: baking sheet, parchment paper

5. Step 5

   Mix the tomato passata with the oregano and black pepper, then spread the sauce evenly over the dough inside the raised edge.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Dried Oregano, 250.0 ml Tomato Passata

   Cookware: baking sheet, mixing bowl

6. Step 6

   Arrange the tomato slices over the sauce and distribute the mozzarella evenly on top.

   Ingredients used: 250.0 gr Mozzarella, 250.0 gr Tomato

   Cookware: baking sheet

7. Step 7

   Bake at 220°C until the crust is golden underneath and the mozzarella is bubbling with lightly browned spots.

   Timer: 20 min (fixed)

   Cookware: baking sheet, oven

8. Step 8

   Remove the pizza from the oven and let it stand on the baking sheet before cutting.

   Timer: 5 min (fixed)

   Cookware: baking sheet

9. Step 9

   Scatter the basil over the pizza, cut into portions, and serve.

   Ingredients used: 10.0 gr Basil

   Cookware: baking sheet, pizza cutter