Warum das funktioniert
The Rind brings deep, slow-cooked flavor. The mozzarella gives the pull. frisch onion, Koriander and Limette go on nach dem Backen — they provide the contrast that stops this from feeling like a heavy meat pizza. The consommé stays on the side where it belongs. Pouring it over the pizza would turn a good crust into a wet disaster.
Zutaten
- Pizzateig-Kugel250–280g
- Tomatensauce or birria-style sauce60g
- schnittfeste Mozzarella90g
- Garened shredded Rind110g
- White onion, finely diced20g
- frisch Koriandersmall handful
- Limette wedge1
- Sliced jalapeños (optional)to taste
- Warm consommé for dipping (optional)small bowl
Zubereitung
- Preheat the oven as hot as possible — 260–300°C with a steel or stone inside.
- Warm the shredded Rind gently. Es sollte juicy but not dripping. If it looks wet, drain it slightly.
- Stretch the dough into a thin round.
- Spread a thin, even layer of sauce.
- Gib mozzarella and the shredded Rind evenly — not piled high.
- Backen until the crust is properly crisp and the Käse is bubbling.
- Pull from the oven. Gib diced white onion, frisch Koriander and a squeeze of Limette immediately.
- Serve with a small bowl of warm consommé on the side for dipping.