Pizza cake
- 1/2 cubes (21 g) fresh Yeast
- 500 g Wheat flour, alternatively pizza flour (Type 00)
- 75 g durum wheat semolina
- 2 TL Salt
- 125 ml wheat beer
- 75 ml + 9–12 tbsp + 4 tsp olive oil
- 2 Garlic cloves
- 1 kg Veal escalope
- 2 TL span> sweet paprika
- 1 TL Rose paprika
- Pepper from the mill
- 300 g Onions
- 250 g span> Breakfast bacon
- 75 g brown sugar
- 2 tbsp Tomato paste
- 50 ml Balsamic vinegar
- 2 Can (s) (425 ml each) Cherry tomatoes li>
- 2 packs (125 g each) span> Mozzarella cheese
- 150 g medieval Gouda cheese
- 1 Pot of basil
- Flour
- 1 (approx. 6 l content) large freezer bag
- Baking paper
- span> Aluminum foil
195 minutes
very easy div>
- 1.
- The day before, dissolve yeast in 125 ml of lukewarm water and let stand for about 10 minutes. Mix the flour, semolina and salt. Pour in the yeast water and beer, shake the bowl gently and cover it for approx. 10 minutes.
- 2.
- Add 75 ml of oil and knead with your hands for 8–10 minutes to form a smooth dough. Cover the dough and let rise in the refrigerator overnight.
- 3.
- Also marinate the meat the day before. Peel and chop the garlic. Pat the schnitzel dry and cut into strips. Put the meat, garlic, sweet paprika, rose paprika, 1 teaspoon freshly ground pepper and 6–8 tablespoons oil in a freezer bag.
- 4.
- Close tightly, then knead the meat and spices well in the bag. Put the meat in the freezer bag overnight and let it steep.
- 5.
- For the bacon jam, peel and dice onions the day before. Cut the bacon into strips. Heat 2 tablespoons of olive oil in a pan, fry the bacon and onions for 7–8 minutes while turning. Add sugar and let caramelize while stirring for 2-3 minutes.
- 6.
- Stir in tomato paste, sauté briefly and deglaze with vinegar. Add the cherry tomatoes and 50 ml water, bring to the boil and simmer over a medium heat for 15–20 minutes. Stir in between. Finally, season the bacon jam with pepper, fill into glasses, let cool and chill.
- 7.
- Shape the yeast dough into a roll the next day. Cut the roll into 5 pieces, making the dough 1 larger than the other 4 pieces. Shape dough pieces into balls, dust lightly with flour and cover with a clean, slightly dampened tea towel.
- 8.
- Approx. Let rise for 2 hours at room temperature.
- 9.
- Heat a large pan without fat. Drain the gyros and fry them in portions until golden brown while turning, remove. Drain the mozzarella. Coarsely grate the mozzarella and Gouda cheese and mix.
- 10.
- Wash the basil, shake dry and pluck the leaves off.
- 11.
- Roll out the 4 small dough balls one after the other on a lightly floured work surface (approx. 24 cm Ø). Place each on a baking sheet lined with baking paper, spread thinly with 1 teaspoon of oil and prick several times with a fork.
- 12.
- Bake in the preheated oven one after the other (electric oven: 225 ° C / fan oven: 200 ° C / gas: see manufacturer) for 8-10 minutes until golden brown. Take out of the oven.
- 13.
- For the pizza cake, place a baked pizza crust on a baking sheet lined with baking paper, spread with 2-3 tablespoons of bacon jam, approx. 1/4 gyros meat, 1/4 Spread the cheese mixture and some basil leaves on top.
- 14.
- Cover with another finished base. Brush with bacon jam and top with meat, cheese and basil. Proceed in the same way until the finished floors, meat and cheese are used up.
- 15.
- Roll out the remaining dough ball into a strip (approx. 10 x 80 cm). Lightly flour the strips, roll them up and wrap the edge of the pizza cake with it. Press down well and spread a thin layer of 1-2 tablespoons of oil.
- 16.
- Pizza cake in a preheated oven, 2nd rail from below (electric stove: 225 ° C / convection: 200 ° C / gas: see manufacturer) approx. 30 Bake for minutes. Cover the surface with foil after approx. 20 minutes.
- 17.
- Remove from the oven, let the pizza cake cool for 5–10 minutes, then garnish with the remaining basil. Serve with some bacon jam. Tsatsiki tastes good with it.
1 piece approx:
- 540 kcal li>
- 2260 kJ
- 32 g protein
- 27 g fat
- 40 g carbohydrates
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