Spätzle Pizza

Name: Spätzle Pizza
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Egg spaetzle; 7-10 Tbsp Salt; 150 g Gruyère cheese; 1 collar Marjoram; 150 ml Milk; 100 g Whipped cream; 4 Eggs (size M); 7-10 Tbsp black pepper; 7-10 Tbsp freshly grated nutmeg; 250 g red and yellow cherry tomatoes; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Egg spaetzle
7-10 Tbsp Salt
150 g Gruyère cheese
1 collar Marjoram
150 ml Milk
100 g Whipped cream
4 Eggs (size M)
7-10 Tbsp black pepper
7-10 Tbsp freshly grated nutmeg
250 g red and yellow cherry tomatoes
7-10 Tbsp Grease

Directions

1
Cook the Spätzle in plenty of boiling salted water for about 10 minutes until al dente. Meanwhile grate cheese. Wash the marjoram, dab dry, pluck and chop half of it finely. Put the rest of the marjoram aside. Mix milk, cream, eggs and 100 g grated cheese with a whisk. Season with salt, pepper and a little nutmeg. Drain the spaetzle and rinse with cold water. Drain well
2
Grease the pizza baking tin (28 cm Ø). Add the spaetzle and pour the cheese-cream mixture over it. Press on lightly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for approx. 10 minutes. Wash the tomatoes, dab dry and cut in half. Cut out the stalk. Wash marjoram, dab dry and pluck coarsely
3
Take out the pizza. Cover with the tomato halves, remaining marjoram and cheese and bake in the oven at the same temperature for another 10-15 minutes