Pizza cake
very easy
195 mins
195 mins
Ingredients
- 1/2 cube (21 g) fresh yeast
- 500 g Wheat flour, alternatively pizza flour (type 00)
- 75 g Durum wheat semolina
- 2 TEASPOONS Salt
- 125 ml wheat beer
- 75 ml + 9-12 tablespoons + 4 teaspoons olive oil
- 2 Garlic cloves
- 1 kg Veal escalope
- 2 TEASPOONS Sweet peppers
- 1 TEASPOON Rose peppers
- 7-10 Tbsp Pepper from the mill
- 300 g Onions
- 250 g Bacon
- 75 g demerara sugar
- 2 TABLESPOONS Tomato paste
- 50 ml Balsamic vinegar
- 2 can(s) (425 ml each) cherry tomatoes
- 2 packs (125 g each) Mozzarella cheese
- 150 g medieval Gouda cheese
- 1 Pot of basil
- 7-10 Tbsp Flour
- 1 (approx. 6 l capacity) large freezer bag
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
The day before, dissolve yeast in 125 ml of lukewarm water and let stand for about 10 minutes. Mix flour, semolina and salt. Add yeast water and beer, shake bowl gently and cover and allow to swell for about 10 minutes.
- 2
Add 75 ml of oil and knead with your hands for 8-10 minutes to a smooth dough. Cover the dough and leave to rise overnight in the refrigerator.
- 3
Also marinate the meat the day before. Peel and chop the garlic. Dab the schnitzel dry and cut into strips. Put meat, garlic, sweet paprika, rose pepper, 1 teaspoon freshly ground pepper and 6-8 tbsp. oil in a freezer bag.
- 4
Seal well, then knead meat and spices well in the bag. Place meat in the freezer bag and let it cool overnight.
- 5
For the bacon jam, peel and chop the onions the day before as well. Cut the bacon into strips. Heat 2 tablespoons of olive oil in a frying pan, fry the bacon and onions for 7-8 minutes, turning them over. Add sugar and caramelise for 2-3 minutes while stirring.
- 6
Stir in tomato paste, braise briefly and deglaze with vinegar. Add cherry tomatoes and 50 ml water, bring to the boil and simmer over medium heat for 15-20 minutes. Stir in between. Finally, season the bacon jam with pepper, pour into glasses, let it cool down and let it cool down.
- 7
The next day form a roll from the yeast dough. Cut the roll into 5 pieces, cutting 1 dough size bigger than the other 4 pieces. Form dough pieces into balls, dust lightly with flour and cover with a clean, slightly moistened tea towel.
- 8
Leave to rise for about 2 hours at room temperature.
- 9
Heat a large pan without fat. Drain the gyros a little and fry them in portions until golden brown, turning them over, and take them out. Drain the mozzarella. Grate the mozzarella and gouda roughly and mix.
- 10
Wash the basil, shake dry and remove the leaves.
- 11
Roll out the 4 small dough balls one after the other on a lightly floured work surface until round (approx. 24 cm Ø). Place each ball on a baking tray lined with baking paper, spread a thin layer of 1 tsp. oil and prick several times with a fork.
- 12
Bake in the preheated oven one after the other (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 8-10 minutes until golden brown. Remove from the oven.
- 13
For the pizza cake, place a baked pizza base on a baking tray lined with baking paper, spread with 2-3 tbsp. bacon jam, spread about 1/4 gyros meat, 1/4 cheese mixture and some basil leaves on top.
- 14
Cover with another finished floor. Spread with bacon jam as well and cover with meat, cheese and basil. Proceed in the same way until finished floors, meat and cheese are used up.
- 15
Roll out the remaining ball of dough to a strip (approx. 10 x 80 cm). Slightly flour the strips, roll them up and wrap them around the edge of the pizza cake. Press down well and spread thinly with 1-2 tbsp. oil.
- 16
Bake the pizza cake in a preheated oven, 2nd rail from below (electric oven: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 30 minutes. Cover the surface with foil after about 20 minutes.
- 17
Remove from the oven, let pizza cake cool for 5-10 minutes, then garnish with remaining basil. Add some bacon jam. Tsatsiki tastes good with it.
Nutrition Facts
540 kcal
40 g
27 g
32 g
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