Total: 75 min
Preparation: 45 min
- Crumble leaven and dissolve in 300 ml of lukewarm water while stirring. Mix 1 pinch of salt, flour mixture, quark, oil and sugar in a large bowl. Add leaven water and knead into a smooth dough. Cover bowl with a damp dishcloth. Leave the dough in a warm place for about 45 minutes until it has doubled in volume.
- Meanwhile, wash and halve tomatoes. Wash the rosemary, shake it dry and remove the needles from the stems. Drain the mozzarella and roughly grate. Divide the dough into 8 equal pieces on a floured work surface, shape into balls and roll out into round flatbread. Mozzarella, tomatoes, and rosemary spread on top of something to garnish.
- Place on a baking tray lined with baking paper and bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 20 minutes. Remove, garnish with remaining rosemary and serve.
|Energy (per piece)||210kcal 11%|
|Protein (per piece)||8g 14%|
|Fat (per piece)||9g 27%|
|Carbohydrates (per piece)||26g 10%|
|Vitamin B||B12 0.7μg 28%|