Warum das funktioniert
The Rind is cooked before it touches the dough — so it brings browned, Karamellized flavor instead of releasing water onto the crust. Pickles go on nach dem Backen so they stay markant and cold against the hot Käse. The burger sauce is a finish, not a flood. Everything behaves like a pizza should, but tastes like a burger did something ambitious.
Zutaten
- Pizzateig-Kugel250–280g
- Burger-style Tomatensauce70g
- schnittfeste Mozzarella80g
- Ground Rind90g
- Cheddar, grated35g
- Pickles, thinly in Scheiben20g
- rote Zwiebel, thinly in Scheiben15g
- Sesam seeds1 tsp
- Burger sauce, nach dem Backen1 tbsp
- Salt and schwarzer Pfefferto taste
- Shredded iceberg lettuce, nach dem Backen (optional)handful
Zubereitung
- Preheat the oven as hot as possible — ideally 250–300°C with a pizza steel or stone.
- Smash the Rind thinly in a very hot dry pan. Garen until the edges are deeply browned and crisp. Season with salt and pepper. Let cool slightly.
- Stretch the dough into a thin round on a floured surface or peel.
- Spread a thin, even layer of burger-style Tomatensauce. Thin means thin — no puddles.
- Gib mozzarella, the knusprig Rind pieces, cheddar and rote Zwiebel.
- Backen until the crust is browned and the Käse is bubbling and starting to color.
- Pull the pizza. Gib pickles immediately nach dem Backen.
- Zum Schluss Sesam seeds and a light drizzle of burger sauce. Gib iceberg lettuce if using.