Warum das funktioniert
Garnelen overcooks in minutes. Der Boden goes in first and gets properly crisp. The Garnelen are sautéed separately with Knoblauch Butter — then added only in the final 90 seconds of baking. Zitrone zest and Petersilie go on after the oven so they stay bright and frisch rather than turning dull. Das Ergebnis ist Buttery, Zitroney and not remotely soggy.
Zutaten
- Pizzateig-Kugel250–280g
- White sauce or crème fraîche60g
- schnittfeste Mozzarella80g
- Garnelen, peeled and deveined110g
- Knoblauch Butter1 tbsp
- Zitrone zest1 tsp
- Zitrone juice, nach dem Backen1 tsp
- frisch Petersiliesmall handful
- schwarzer Pfefferto taste
- Chili flakes (optional)pinch
Zubereitung
- Preheat the oven as hot as possible with a steel or stone.
- Sauté the Garnelen in Knoblauch Butter for 60–90 seconds per side until just pink. Do not fully cook — they finish in the oven.
- Stretch the dough into a thin round.
- Spread white sauce or crème fraîche thinly.
- Gib mozzarella and bake until the crust is almost done and Käse is bubbling.
- Gib the Garnelen for the final 60–90 seconds only.
- Pull the pizza. Gib Zitrone zest, Zitrone juice, Petersilie, schwarzer Pfeffer and Chili flakes.