![Sauerteigpizza mit Porree und Coppa Sauerteigpizza mit Porree und Coppa](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/26A7EA96-315A-4CB5-98C4-DF1B029590DD/Derivates/3fdba2fb-9c1f-4733-af63-13064e241e1e.jpg)
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Ingredients
Teig
- 300 g Weizenmehl Type 405 und etwas mehr zum Bearbeiten
- 200 g Roggenmehl Type 1150
- 2 geh. TL Sauerteig-Extrakt (z.B. von Seitenbacher)
- 15 g frische Hefe
- 2 TL Salz
- 300 g Wasser
- 10 g Balsamico, dunkel
Belag und Fertigstellung
- 50 g Cheddar, in Stücken (2 cm)
- 400 g Crème fraîche
- 4 - 5 Spritzer Zitronensaft
- ¾ TL Salz
- ½ TL Pfeffer
- 220 g Porree, in Ringen (5 mm)
- 100 g Coppa, in Scheiben
- Nutrition
- per 1 Stück
- Calories
- 1890 kJ / 451 kcal
- Protein
- 14 g
- Carbohydrates
- 51 g
- Fat
- 21 g
- Fiber
- 4.7 g
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