Everyone loves pizza! But even the most ardent pizza lover eventually gets bored of margherita, prosciutto or calabrese. Blick offers five ideas for a slightly different pizza conversation.
1. Sweet Potato Pizza with Ground Beef
| | contents |
| | pizza base |
| 6 | sweet potatoes |
| one | clove of garlic |
| ½ teaspoon | Red pepper |
| salt and pepper | |
| olive oil | |
| pizza topping | |
| ½ | onion (red) |
| one | Pepper (red) |
| 100 grams | Broccoli |
| 300 grams | Ground beef |
| Some | dried thyme |
| 125ml | Tomato sauce |
| 350g | grated mozzarella |
| salt and pepper |
preparation
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Preheat the oven to 220°C. Line the baking tray with parchment paper.
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Cut off the ends of the sweet potatoes. Cut it lengthwise into thin slices of about 0.5 mm. In a bowl, mix olive oil, garlic, paprika, salt and pepper. Place the strips very close together on the baking sheet.
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Cut the peppers into strips. Cut the broccoli into florets and cut in half. Peel the onion and cut into rings. Scatter the vegetables over the sweet potato strips. Season with salt and pepper to taste.
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Bake in the hot oven for 30 minutes.
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Fry the minced meat for a short time and on high heat. Season with thyme, salt and pepper.
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Spread 200 g of mozzarella cheese on the pizza. Spread the tomato sauce and minced meat on top and sprinkle the remaining mozzarella on top. Bake in the oven for 8-10 minutes or until the cheese melts.
2. Ham and Mushroom Panizza
| | contents |
| pizza base | |
| 500g | old bread |
| | pizza topping |
| 100 to 150g | tomato puree |
| 200 g | ham |
| 150g | small mushrooms |
| 150 to 200g | mozzarella |
| salt and pepper | |
| ground red pepper | |
| 1 tablespoon | Italian herbal blend |
| 1 tablespoon | fresh thyme, chopped |
preparation
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Preheat the oven to 220°C.
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Cut the bread slices into slices about 1½ cm thick. Spread each with a tablespoon of tomato puree. Dice the ham, mushrooms, tomatoes and mozzarella and coat the bread slices with it. Spice it up.
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Bake in the middle of the oven for 15 to 18 minutes.
3. Eggplant Pizza
| | contents |
| pizza base | |
| 2 (about 800g) | eggplant as large as possible |
| Some | olive oil |
| salt and pepper | |
| | SOS |
| one | small onion |
| one | clove of garlic |
| Some | fresh thyme |
| 1 tablespoon | olive oil |
| 2 tablespoons | tomato puree |
| 220g | pellets, chopped |
| salt and pepper | |
| | pizza topping |
| 300 grams | cherry tomatoes |
| 250 to 300g | mozzarella |
| salt and pepper |
preparation
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Preheat the oven to 220°C. Cover the baking sheet with parchment paper and brush with olive oil.
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Cut the eggplants into 1 cm thick slices. Place on the prepared baking sheet and brush with olive oil. Season with salt and pepper.
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Bake the eggplants for about 20 minutes.
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Peel and finely chop the onion and garlic. Chop the thyme.
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Heat the olive oil in a pan, sauté the onion and garlic in it. Add the tomato puree and sauté briefly. Add tomatoes and thyme, season. Cover and simmer for 10 minutes, stirring occasionally, until sauce thickens.
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Cut the cherry tomatoes in half. Grate or cut the mozzarella into small pieces.
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Remove the cooked eggplant slices from the oven and sprinkle with tomato sauce, mozzarella and cherry tomatoes respectively.
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Bake the stuffed eggplants in the oven for another ten to twelve minutes. Serve hot or warm.
4. Fried egg pizza
| contents | |
| one | Pizza dough |
| ½ bunch | green asparagus |
| 5 tablespoons | olive oil |
| 2 tablespoons | lemon juice |
| 150g | mozzarella |
| 150g | brie |
| ½ bunch | basil |
| 2 tablespoons | red pesto |
| 2 tablespoons | green pesto |
| 4 | eggs |
| salt and pepper |
preparation
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Preheat the oven to 220°C. Line the baking tray with parchment paper.
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Remove the crust from Brie. Cut the brie and mozzarella cheese into thin slices and cover the pizza dough with them. Bake in the hot oven for ten minutes.
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Remove the asparagus tips. Cut the asparagus lengthwise into strips. Saute olive oil with lemon juice, salt and pepper and mix with asparagus. Finely chop the basil leaves.
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Take the pizza out of the oven. Crack the eggs and slide them gently over the pizza. Bake for another 4 to 6 minutes until the fried eggs are ready.
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The best pizza with asparagus. Spread red and green pesto on top. Season with salt and pepper and sprinkle with chopped basil.
5. Banana Chocolate Pizza
| | contents |
| | pizza base |
| one | sweet yeast dough |
| | pizza topping |
| 5 tablespoons | hazelnut nougat cream |
| one | ripe banana |
| 1 handful | salted peanuts |
| 1 handful | chopped peanuts |
| 10g | White chocolate |
| 10g | dark chocolate |
Preparations
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Preheat the oven to 220°C. Line the baking tray with parchment paper.
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Unroll the yeast dough and fold the edges inwards, press firmly. Place the pizza on the baking sheet and bake in the hot oven for ten minutes until golden.
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Chop the chocolate and peanuts. Peel and slice the banana. Spread the hot pizza crust with the hazelnut nougat cream and spread the banana slices on top. Spread peanuts and pistachios on it. Serve now.