Libapizza with Turkish Paprika
Cooking Time30 m
Ingredients10
DifficultyMedium
The smell of garlic and tomato pesto makes this a libapizza that can be quickly thrown together. The liba bread is widened with smetana mixed with tomato pesto and then topped with Turkish pepper, preferably dolma, as well as yellow onions and some garlic. Cut it in small pieces and serve as a simple snack when you want something good without hassle.
Categories
StarterVickingPlock FoodCuisines
Yields
1Cooking Methods
In the oven
Ingredients
- Step: 11 st turkish pepper (preferably dolma)
- Step: 21/2 st yellow onions
- Step: 31/2 st garlic divide
- Step: 41 msk olive oil
- Step: 5salt
- Step: 6black pepper
- Step: 71/2 dl smetana
- Step: 81 msk tomato pesto
- Step: 91 st liba bread
- Step: 101 dl vitost in dice
Instructions
- Step: 1Put the oven at 225°C.
- Step: 2Divide, core out and shreddle the pepper. Scale and slice onions and garlic.
- Step: 3Steal the vegetables soft in the olive oil in a pan. Spice with salt and pepper.
- Step: 4Mix smetana and tomato pesto.
- Step: 5Put the liba bread on a sheet of baking sheet paper. Wide tomatosis on liba bread.
- Step: 6Distribute peppers and vitost on tomato methane. Insert the plate in the middle of the oven for about 10 minutes.
Näring
| Calories | 837kcal |
|---|---|
| Carbohydrates | 58g |
| Fat | 58g |
| Protein | 20g |
| Serving Size | 1pizza servings |
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