Summery Sbrinz Pizza

01. September 2014

Oven: For 4 persons



  • 1 small clove of garlic
  • 1 carton of crème fraîche (180 g)
  • 100 g grated Sbrinz AOC
  • Freshly ground salt and pepper
  • 1 packet pizza dough (300 g)
  • 4 medium tomatoes
  • 4 sprigs of oregano
  • Olive oil to dribble


Preheat the oven to 230 °C.

Peel the garlic and press into a small bowl. Add the crème fraîche and Sbrinz AOC and season the mass with salt and pepper.

Divide the dough into 4 pieces. Roll out each portion thinly and lay on baking parchment. Then spread the Sbrinz-sour cream mixture onto each piece of dough.

Cut the tomatoes into thin slices and cover the pizzas with them. Chop the oregano finely and sprinkle over. Dribble some olive oil over the pizzas.

Place 2 pizzas side by side in the oven heated to 230 °C with the shelf in the second groove from the bottom and bake for 10–12 minutes until crispy.

Annemarie Wildeisen's KOCHEN

Summery Sbrinz Pizza
* incl. VAT, plus shipping