Fresh topped pizza, sour cream, grilled tomato, wild herbs, beef fillet carpaccio
For the pizza dough
- 250 g flour (strong flour)
- 0,5 block of yeast
- 100 ml water
- 1 tsp. olive oil
For the topping
- 200 g sour cream
- 4 large beef tomatoes
- 2 large handfuls of wild herb salad mix
- sea salt
- black pepper from a mill
- 1 whole lemon
- virgin olive oil
For the meat
- 500 g whole beef fillet
- sea salt
- coriander seeds
Pizzasteine sind ideal, um eine knusprige Pizza auf dem Grill zu backen.
Mix the dough ingredients together well, knead thoroughly, cover and leave to rise until doubled in size. Afterwards, knead a little again and then cover and leave to rise. Stir the sour cream until it is smooth and put aside.
Halve the beef tomatoes and grill on a high heat, turn over. Remove from grill, cover and put aside.
Trim the meat and season with salt and ground coriander seeds. Grill the fillet whole on all sides for a short time at a high heat and put aside.
Roll out the pizza dough thinly and bake in the preheated grill on the pizza stone at approx. 250 degrees. Take care, it cooks relatively quickly.
Skin the tomatoes and squash with a fork.
Brush the sour cream over the pizza base, spread with crushed tomato and season with salt and pepper.
Now marinate the herbs with lemon and a little olive oil and spread over the pizza. Finally slice the meat thinly and arrange on top of the herbs.
Made This Recipe?
Click the stars to rate it.