with Sour Cream


  • 40 g Yeast 
  • 700 ml Water
  • 2 tbsp Salt
  • 4 tbsp Oil
  • 1.5 kg Pizza flour (approx.)
  • 500 g Emborg Sour cream
  • 700 g Bacon slices
  • 5 Red onions
  • Chives to garnish




(Makes 10)

Dissolve the yeast in water, add salt and oil, then most of the flour, reserving some to add later if the dough is too wet. Knead the dough thoroughly. Refrigerate the dough overnight or use it after 90 minutes.

Divide the dough into 10 smaller balls. Roll them out on a well-floured surface. Spread sour cream on the dough, then sprinkle with bacon and sliced red onion. Transfer to a hot baking sheet sprinkled with flour.

Bake in the oven at 250°C for about 6 minutes.