Preparation
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1Crumble the yeast and mix with a pinch of sugar, salt and 125 ml lukewarm water. Let rest for 15 minutes. Mix the flour with 70 g of Kölln muesli and then add the yeast-water mixture and Mazola®. Knead with a hand mixer for at least 5 minutes. Then work by hand for another 3 minutes to form a smooth dough. Place the dough in a bowl and let it rise, covered, in a warm place for 40 minutes.
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2Wash, sort and, if necessary, cut fruit. Let the couverture melt in a water bath. Preheat oven. Divide the dough into six equal parts and roll them out on a floured work surface. Spread the couverture evenly over the dough and sprinkle the remaining Kölln muesli onto the couverture. Bake the pizzas, then top with fresh fruit and serve warm. Top/bottom heat: 220 °C Circulating air: 200 °C Baking time: 15-20 minutes Preparation time: approx. 40 minutes
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3Depending on the season, the pizzas can also be topped with apricots, pears or plums.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 6 servings
1/2 Dice
Yeast
20 G
Sugar
1 TL
Salt
250 G
Flour
170 G
Kölln Oat Muesli Chocolate
1 EL
Mazola® germ oil
200 G
Fruit (e.g. strawberries, raspberries, bananas, apples)
200 G
Whole milk couverture
