Pizza tongues with gorgonzola, pears and Tyrolean bacon

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the flour in a bowl and press a depression in the middle. Dissolve yeast and sugar in 100 ml of lukewarm water and pour into the hollow. Mix with some flour from the edge to a pre-dough. Cover and leave to rise in a warm place for about 30 minutes. Add 1/2 tsp salt, oil and 150 ml lukewarm water to the pre-dough and knead for 5-10 minutes with the dough hooks of the hand mixer to a smooth dough. Form into 8 balls and let them rise again covered for about 30 minutes.

2. 2

   Meanwhile wash the marjoram and dab dry. Remove the leaves from 2 stalks and chop finely. Season crème fraîche with pepper and mix with chopped marjoram. Peel onions and cut into rings. Wash and quarter the pears and remove the core. Cut the pear quarters into thin slices

3. 3

   Roll out the dough balls on a floured work surface until oval (approx. 10 x 18 cm). Form an edge with 2 fingers at the edge. Place 4 tongues of dough on a baking tray lined with baking paper. Spread cream evenly on the dough tongues. First spread pears, then onions and gorgonzola on top

4. 4

   Bake in a preheated oven (electric oven: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-12 minutes. Place bacon on the pizza tongues and garnish with marjoram leaves

5. 5

   Waiting time approx. 50 minutes

Nutrition Facts

KCAL
470 kcal

CARBS
50 g

FATS
22 g

PROTEINS
18 g