Flat bread pizza four times different: with sour cream, oyster mushrooms, bacon, red onions, thyme and goat cheese

Name: Flat bread pizza four times different: with sour cream, oyster mushrooms, bacon, red onions, thyme and goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2, small bunch of parsley and sage; 1/2 bunch Thyme; 200 g Schmand; 7-10 Tbsp Salt; 150 g Oyster mushrooms; 80 g Breakfast bacon in slices; 2 small, red onions; 1 TEASPOON + 1 tablespoon of olive oil; 7-10 Tbsp Pepper; 1 (approx. 350 g, approx. 30 cm Ø, 7-8 mm thick) flat flat bread; 150 g Goat cheese

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2, small bunch of parsley and sage
1/2 bunch Thyme
200 g Schmand
7-10 Tbsp Salt
150 g Oyster mushrooms
80 g Breakfast bacon in slices
2 small, red onions
1 TEASPOON + 1 tablespoon of olive oil
7-10 Tbsp Pepper
1 (approx. 350 g, approx. 30 cm Ø, 7-8 mm thick) flat flat bread
150 g Goat cheese

Directions

1
Wash the herbs, dab dry and, except for some thyme for garnishing, pluck leaves from the stems and chop them. Mix with sour cream and season with salt. Clean the mushrooms and pluck them into pieces.
2
Cut the bacon slices in half or in thirds. Peel onions and cut into thin rings. Heat 1 tsp. oil in a coated pan. Leave the bacon in it while turning, take it out and let it drip off.
3
Add 1 tablespoon of oil to the pan and heat. Fry the mushrooms for about 4 minutes, turning them over. After about 3 minutes add onions, fry briefly, season with salt and pepper and remove. Spread flat bread with herb sour cream and cover with mushrooms, bacon and onions.
4
Crumble cheese over it. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 7-10 minutes. Remove the pizza, cut into pieces and garnish with the rest of the thyme.