Pizza with creme fraiche and tomato

Ingredients for Pizza with creme fraiche and tomato

Instructions for Pizza with creme fraiche and tomato

To prepare the Pizza with creme fraiche and tomato recipe, please follow these instructions:

The oven is preheated to 200 degrees. Put the tarnary in a bowl with sugar and hot water. Place the dish in a warm place for 5 minutes until the mixture is foamed.

Flour and salt come in the blender. While the blender is running, add the yeast mixture until a rough dough is obtained. The dough is taken out on a crispy table and kneaded until it is smooth and elastic. Then place it in an oil-fired bowl, cover it and raise it in a warm place for 1½ hours or until it has assumed a double size. The dough was again kneeled through and rolled out to an approx. 30 cm. circle. Carefully put the dough over on a slip-free baking sheet.

Cream fraiche is mixed with ricotta and herbs. The mass is lubricated on the dough plate. Leave about 1 cm. Side stand free.

The oil is heated on a pan and the onions are sautéed with very low heat until they are very soft. When they are lightly cooled, they are distributed over the curd. Place the tomato slices in a smooth layer on top with garlic, olive, lemon tantalum and pepper.

Bake for approx. 30 minutes to the bottom is crisp and golden.