High-Protein Salmon Pizza
This pizza combines a high-protein quark dough with tomato sauce, salmon, and red onion. The egg in the center adds a creamy, savory touch. Baking makes the crust crisp while keeping the topping juicy.
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Ingredients
High-Protein Lachs-Pizza
- 25 g Weizenmehl
- 1 Pckg Baking powder
- 25 g Quark
- 1 Piece Egg
- 1 Pckg Tomatensauce
- 1 Piece rote Zwiebel
- 15 g Lachs
- 1 Pinch Thymian
- 1 Pinch Oregano
- 1 g Reibekäse light
- 1 g Thunfisch
Preparation
1. Mix the dough
Add the flour, baking powder, quark, and egg to a bowl or stand mixer and knead into a smooth pizza dough. If needed, add a little water or extra flour until the dough feels supple.
2. Divide the dough
Divide the dough into four equal portions and shape them into balls. Let the dough balls rest briefly so they are easier to roll out.
3. Roll out and spread the sauce
Roll out each portion thinly and place it on a baking tray lined with parchment paper. Spread with tomato sauce and season with oregano and a little thyme.
4. Top and bake
Top the pizza with cheese, tuna, salmon, and red onion. Crack an egg into the center of each pizza and bake in a preheated oven at 220 °C for about 15 to 20 minutes, until the crust is golden and the egg is set.
5. Serve
Let the pizza cool briefly, then serve right away.