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
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Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the beer, mix everything together and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Divide the dough into 4 pieces, sprinkle a little flour on the work surface and roll out into ovals approx. 2 mm thick. Place the pieces of dough on two baking trays lined with baking paper. Dust the edges with a little flour.
Topping
Coat the ovals with mustard. Scatter the cheese over the top, top with onions, season.
Bake: each tray for approx. 15 mins. in the lower half of an oven preheated to 220°C.
| Tip: | Bake both trays at the same time in an oven preheated to 200°C (convection). |
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