Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Topping
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr.
Shape
On a lightly floured surface, roll out the dough into an oval (approx. 3 mm thick). Transfer the dough to a baking tray lined with baking paper.
Topping
Spread the crème fraîche on top of the dough, leaving a border of approx. 1 cm all the way around. Place the red cabbage, onion, balsamic and salt in a bowl, mix, spread on top of the crème fraîche along with the bacon and apple slices, season.
Bake
Approx. 15 mins. on the bottom shelf of an oven preheated to 240 °C.
| Tip: | Sprinkle with 60 g of grated Gruyère before baking. |
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