Pizza Margherita with goat cheese

Name: Pizza Margherita with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Fresh goat cheese; 150 g Fresh cream; 7-10 Tbsp salt, pepper; 300 g cherry tomatoes; 1 package (400 g) fresh pizza dough (refrigerated shelf; e.g. Aunt Fanny); 7-10 Tbsp Flour; 50 g Parmesan (piece); 8 Stem(s) Basil; 7-10 Tbsp coarse sea salt; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Fresh goat cheese
150 g Fresh cream
7-10 Tbsp salt, pepper
300 g cherry tomatoes
1 package (400 g) fresh pizza dough (refrigerated shelf; e.g. Aunt Fanny)
7-10 Tbsp Flour
50 g Parmesan (piece)
8 Stem(s) Basil
7-10 Tbsp coarse sea salt
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Mix goat's cream cheese and crème fraîche. Season with salt and pepper. Wash and halve the tomatoes.
2
Unroll the pizza dough. Place on a floured work surface, remove baking paper. If necessary, roll out a little longer to an oval dough cake of a good 40 cm length. Lay diagonally on the baking tray. Spread the dough with goat's cream cheese, spread tomatoes on top.
3
Bake in a hot oven for 15-20 minutes.
4
In the meantime, slice the Parmesan cheese into thin shavings with a peeler. Wash the basil, shake dry and cut into strips. Take the pizza out of the oven, sprinkle with basil, parmesan and some sea salt.