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Pizza with bratwurst and artichokes
20 m active | 3 h 6 m total
Nutrition facts per serving:
  • Energy in kcal about 1326
  • Fat about 70g
  • Carbohydrates about 11g
  • Protein about 58g
This is needed
This is needed for 4 people
Pizza dough
  • 475 g white flour
  • 2.25 tsp salt
  • 3 tbsp olive oil
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 100 g durum wheat semolina
  • 3.5 dl water
  • 1 tbsp olive oil
  • 4 farmers' bratwurst (e.g. with herbs)
  • 2 dl puréed tomatoes
  • 1 garlic clove, squeezed
  • 1 tbsp basil, finely chopped
  • 0.25 tsp salt
  • 1 tbsp olive oil
  • a little pepper
  • a little durum wheat semolina
  • 300 g mozzarella, torn into pieces
  • 60 g pitted black olives, cut into rings
  • 2 spring onion incl. green part, cut into thin rings
  • 150 g artichoke hearts in oil, drained
To bake
  • 4 fresh egg
  • a little dried Italian herbs
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And that's how it's done
And that's how it's done
Pizza dough
Mix the flour, semolina, salt and yeast in a bowl. Add the water and oil, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Heat the oil in a non-stick frying pan. Brown the bratwurst for approx. 2 mins. on each side. Remove, allow to cool slightly, cut into slices.
Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into circles (approx. 30 cm in diameter), transfer each pizza base to a tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Prick the pizza bases with a fork. Spread the sauce over both pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella, artichokes, olives, spring onions and sliced sausage.
To bake
Approx. 17 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, crack the eggs one at a time, place 2 eggs on the pizza, garnish with herbs and bake for a further 5 mins. in the centre of the oven (the yolks should still be runny). Bake and top the second pizza in the same way.

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