Juicy tomato pizza cake with ground pork

Name: Juicy tomato pizza cake with ground pork
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 2 TABLESPOONS Oil; 350 g Mett (seasoned); 2 Spring onions; 1 medium onion; 400 g cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (Gr. M); 100 g Schmand; 7-10 Tbsp Nutmeg; 7-10 Tbsp Grease; 1 package (400 g) fresh pizza dough (refrigerated shelf)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 8

2 TABLESPOONS Oil
350 g Mett (seasoned)
2 Spring onions
1 medium onion
400 g cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (Gr. M)
100 g Schmand
7-10 Tbsp Nutmeg
7-10 Tbsp Grease
1 package (400 g) fresh pizza dough (refrigerated shelf)

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Heat oil in a large pan. Fry the ground pork in it until crumbly. In the meantime clean and wash spring onions and cut them into thick rings.
2
Set aside the light and green parts separately. Peel and chop the onion. Wash and halve the tomatoes. Add the diced onion, light leek onion rings and tomatoes to the mince and continue to fry for about 5 minutes.
3
Season with salt and pepper.
4
Mix eggs and sour cream and season with salt and nutmeg. Grease a quiche dish (24 cm Ø). Place the pizza dough with baking paper facing upwards in the form, carefully peel off the paper. Press the protruding dough at the edge inwards in a knobbly fashion.
5
Spread the tomato mixture on the dough and pour the egg cream over it.
6
Bake the pizza cake in the hot oven on the lower shelf for 15-20 minutes. Sprinkle with remaining spring onions before serving. Drink tip: light red wine.