30 min.

Simple

Shake Pizza

Name: Shake Pizza
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 200 g bacon slices; 1 small red onion; 1/2 yellow bell pepper; 1/2 Stick of leeks; 1 handful of mushrooms; 2 tablespoons of sundried tomatoes in oil; 2 eggs (M); 150 ml milk; 185 g flour; 50 g grated mozzarella; 50 g grated Gouda cheese; 1 tbsp (tablespoon) of; Salt, Pepper; Arugula; Parmesan

Lisa Kilimann

Frau Mayonnaise

With Shake Pizza, the name says it all: You just shake it out of a bowl in no time! I'm telling you: Making pizza yourself has never been easier. So when you're in a hurry, forget about Italian pizza dough with long dough rest and yeast (the little diva!). All you need is flour, eggs, milk, your favorite pizza toppings, and very important: 'a bowl with a matching lid!

Got everything together? Then simply chop all the ingredients, put on the lid, play the right song from Metro Station or alternatively Taylor Swift and "shake it (off), baby! Purists just eat the quick pan pizza as is. If you like it fresher, sprinkle your shake pizza with a round of arugula and Parmesan after baking.

MY TIP:

The classic Shake Pizza recipe usually includes ham and salami in the ingredients. Instead, use bacon! Render it in the same pan you'll be baking your pizza in, and shake it into the dough. In the rendered bacon fat, you can then bake your pizza with that extra flavor…uhm, back, of course!

10 min.

Preparation Time

20 min.

Cooking Time

Ingredients

For 4 servings

For the pizza

200 g bacon slices

1 small red onion

1/2 yellow bell pepper

1/2 Stick of leeks

1 handful of mushrooms

2 tablespoons of sundried tomatoes in oil

2 eggs (M)

150 ml milk

185 g flour

50 g grated mozzarella

50 g grated Gouda cheese

1 tbsp (tablespoon) of

Salt, Pepper

For the topping

Arugula

Parmesan

Equipment

Gas grill | Frying pan (approx. 30 cm diameter) | Lockable bowl with lid

nutritional values per serving

515 cal

39 g carbs

25 g fat

28 g protein

Preparation in 7 steps

For the pizza: Preheat the gas grill to 200 °C with indirect heat.

Place the cast-iron skillet on the side burner, add bacon to the cold pan, heat it up and cook over medium heat for about 10 minutes until crispy.

Remove bacon from the pan. Place the pan with the rendered bacon fat on the grill grate in the indirect heat and preheat with the lid closed.

Peel and dice the onion. Wash, core, and dice the bell pepper. Clean the leek, cut it into strips, and wash it thoroughly. Clean the mushrooms and cut them into slices. Drain and chop the sun-dried tomatoes.

Put all the vegetables together with all the remaining ingredients in a sealable bowl, season with salt and pepper, and shake thoroughly with the lid closed until a doughy mass is formed. Stir briefly again if necessary.

Put dough in the hot cast-iron skillet, spread evenly to the edges with a spatula until flat, creating a round flatbread. Sprinkle with some oregano and bake for about 20 minutes with the lid closed.

For the topping: Wash and dry arugula, shave Parmesan, and sprinkle both over the finished pizza.