Hearty tin pizza

Name: Hearty tin pizza
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1/2 cube (20 g) fresh yeast or 1 bag of dry yeast; 1/2 package (500 g) Baking mix for crusty bread; 1 (approx. 400 g) Vegetable Onion; 750 g Potatoes; 1 collar Parsley; 1 package (100 g) Bacon; 500 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g grated, medieval Gouda; 7-10 Tbsp Cheese; 40 g butter or margarine for fat flakes; 7-10 Tbsp Fat and flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1/2 cube (20 g) fresh yeast or 1 bag of dry yeast
1/2 package (500 g) Baking mix for crusty bread
1 (approx. 400 g) Vegetable Onion
750 g Potatoes
1 collar Parsley
1 package (100 g) Bacon
500 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g grated, medieval Gouda
7-10 Tbsp Cheese
40 g butter or margarine for fat flakes
7-10 Tbsp Fat and flour

Directions

1
Mix 350 ml lukewarm water and yeast in a bowl (if using dry yeast, add 2 tablespoons of water) and add the baking mixture and knead with the dough hooks of the hand mixer for about 3 minutes. Cover and leave to rise in a warm place for about 15 minutes. Then roll out the dough on a greased and floured baking tray (approx. 38x32 cm) or fat pan. Cover and leave to rise in a warm place for about 30 minutes. In the meantime peel onion and slice into thin rings. Wash and peel the potatoes and slice them into thin slices.
2
Wash parsley, dab dry and chop. Mix sour cream, parsley, some salt and pepper. Spread potatoes and onions on the dough and season with salt and pepper. Cover with bacon slices. Spread the sour cream with a tablespoon and sprinkle with cheese. If you like, place a few more fat flakes on the pizza and bake in the preheated oven, bottom shelf (electric oven: 200 °C / gas: level 3) for about 40 minutes