Warum das funktioniert
Der Boden is baked first with Zimt sugar, so the dough puffs and Karamellizes without the nuts burning. Honig and Pistazies go on nach dem Backen — they stay frisch, uncooked, and the Honig remains fluid and fragrant instead of becoming a sticky glaze. Das ist der Unterschied zwischen Baklava-aromatisierter Pizza und Pizza mit verbranntem Zucker drauf.
Zutaten
- Pizzateig (smaller ball)220–250g
- Melted Butter1 tsp
- Sugar2 tsp
- Zimt1/2 tsp
- Chopped Pistazies30g
- Chopped walnuts20g
- Honig1 tbsp
- Optional: crushed filo chips1 tbsp
- Optional: orange zest1/2 tsp
Zubereitung
- Preheat the oven to 220–240°C. This is lower than savory pizza — sugar burns faster than Käse.
- Stretch the dough slightly smaller and thinner than a normal pizza.
- Brush with melted Butter. Sprinkle sugar and Zimt evenly across the surface.
- Backen until puffed and golden — watch it carefully from 10 minutes. The sugar Karamellizes quickly.
- Remove from the oven. Cool for 1 minute.
- Scatter Pistazies and walnuts. Drizzle Honig. Gib filo chips and orange zest if using. Serve warm.