Ingredients
| Dough: |
| 350 g NOMIX gluten-free flour |
| 200 to 220 ml milk |
| 14 g fresh yeast |
| 4 g salt |
| 40 ml olive oil |
| 3 g sugar |
| Filling: |
| 150 g bacon |
| 750 g onion |
| thyme |
| 4 to 5 eggs |
| 200 g sour cream |
| 1 TBSP grated hard cheese |
| salt |
| pepper |
| ground caraway |
| some garlic |
How to prepare
Mix all the dough ingredients, knead well and let stand for about 10 minutes. Roll on a non-stick mat and move to a baking tray. Use your fingers to spread it up to the edges. Let the dough rise in a warm oven for about 20 minutes without filling.
Dice the bacon and fry on a pan. Peel the onion, slice into circles and stew on oil for long enough. Mix the eggs, sour cream and grated cheese into a smooth substance and season it with salt, pepper and ground caraway. Add some finely pressed or dried garlic and fresh or dried thyme. Mix the roasted onion with the bacon and spread over the dough. Pour the egg and sour cream substance on top of all and spread. Bake in a preheated oven at 170 °C for about 30 minutes. You can increase the temperature slightly towards the end.
