Juicy Schnitzel Pizza

Name: Juicy Schnitzel Pizza
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 2 vegetable onions (approx. 350 g each); 1 Leek (leek; approx. 300 g); 4 Tomatoes (about 120 g each); 1 can(s) (850 ml) Mushrooms in slices; 1/2 bunch Parsley; 1 collar Chives; 6 Pork cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Pork sausage; 12 discs (25 g each) Toastverwerkingskaas of middeleeuwse Goudse kaas; 400 g Whipped cream; 1 package Delicatessen pepper sauce and cream sauce for roasts; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

Instead of pizza dough, the topping today comes on schnitzel and pork fat. That sounds unbelievably - unbelievably good! Everyone likes to take a big piece.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

2 vegetable onions (approx. 350 g each)
1 Leek (leek; approx. 300 g)
4 Tomatoes (about 120 g each)
1 can(s) (850 ml) Mushrooms in slices
1/2 bunch Parsley
1 collar Chives
6 Pork cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Pork sausage
12 discs (25 g each) Toastverwerkingskaas of middeleeuwse Goudse kaas
400 g Whipped cream
1 package Delicatessen pepper sauce and cream sauce for roasts
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Peel onions and cut them into rings. Line a greased fat pan of the oven with it. Clean and wash the leek and tomatoes. Cut leek into rings, tomatoes into slices. Drain the mushrooms.
2
Wash herbs. Chop the parsley, cut the chives into small rolls. Wash cutlets and dab dry. Season with salt and pepper. Put the schnitzel on the onions and spread the ground pork on top. Cover with leek, tomatoes, half herbs and mushrooms.
3
Cover everything with cheese. Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) on the lower rack for approx. 45 minutes. Mix the cream with both sauce powders and pour over the escalopes approx. 10 minutes before the end of the cooking time.
4
Sprinkle with remaining herbs.