Hokkaido Pizza on Quark-Oil Dough “Healthy winter pizza edition “
So here is the story of our : Hokkaido Pizza on Quark-Oil Dough. Last day in the Netherlands has come to its end. Now we are heading further to France, with a VW Bus packed under its roof. We definatly have too much stuff here.
So we packed our stuff while in the manwhile we made some pizza for the open day at our university. We alredy did that more than once in order to attrackt some people to come to our booth. In order to always change the varieties we created a collection of pizzas that are not as you would normally expect of a pizza.
Today we created a seasonal version with a different kind of dough. Our trick for Quark-Oil-Dough is that we bake it twice. The dough normally tends to be really soft and moist which is not ideal for a pizza crust. So if you bake it at least once without the toppings you get a beautiful crust.
How you do it:
- Start with mixing the salt and the baking powder with your flour. Now add the qaurk ad the oil and start stiring it wih a spoon until everything is roughly combined.
- Now continue with your hands. dont worry, it takes some time and strength until you get a smooth dough. add some oil if needed.
- Now let this sit while you are preparing the rest.
- Preheat the oven to 200°C
- Start with mixing the ricotta with the cream cheese, grounded thyme, black pepper, salt, the lemon zest and a splah of milk. Whisk everything together until you get a smooth texture.
- Now wash the hokkaido and cut it into thin slices, as thin as possible for you. Do the same with your red onions.
- Flour a surface and cut the dough in half. Now roll one half to the shape of your baking sheet. Put the dough without the toppings in the oven for around 5 minutes so it gets its crunchyness which is normally hard to maintain with Kwark-oil-dough. Take the dough out of the oven and turn it upside down.
- Start with spreading the Lemon ricotta sauce on the dough. You can be generous as the dough will absorb quite much of the sauce.
- Now place the hokkaido and Onion slices on top. Add the pesto as well as some crumbles of feta cheese and tips of the thyme on top.
- Bake this for around 15-20 minutes until the chesse starts to get golden brown and the hokkaido becomes soft.
- Wholegrain Flour 500g
- Quark (low fat) or greek yoghurt 250g
- Olive oil 6 tbsp
- Salt 1 big pinch
- baking soda 1/2 tbsp
- Hokkaido Pumpkin 1/2
- Red Onions 1
- Green Pesto 1 glass
- Feta Cheese 1 pack 250g
- Cream Cheese plain 250 g
- Milk 2 tbsp
- Thyme 1 hand full
- Salt 1 pinch
- Black pepper 1 pinch
- Lemon Zest 1/2 organic lemon