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Rice Paper Pizza
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Gurkerl Küche
Schnelle und clevere „Pizza“ ganz ohne Teig – statt eines Bodens sorgt knusprig gebackenes Reispapier mit Ei für die Basis. Darauf schmilzt würzige Tomato-Passata mit Schinken, Spinat und zartschmelzender Mozzarella. Ein raffiniertes Gericht für alle, die es schnell, leicht und trotzdem richtig lecker mögen!
Preparation method
Ingredients overview
- 1 sheet of rice paper
- 2 eggs
- 40 g tomato passata
- 40 g pork ham
- 1 handful fresh leaf spinach
- 1/2 ball of mozzarella
- 1 pinch of salt
Preparing the omelette
Heat a large non-stick pan. Once hot, place the rice paper in it. Crack the eggs onto it, stir them with a spatula, and spread them evenly over the entire sheet of rice paper. Cook over low heat until the eggs are almost set.
Filling
Drizzle the omelette with tomato passata and spread it evenly. Season with a pinch of salt, then add the ham torn into pieces and the fresh spinach leaves. Squeeze the excess liquid from the mozzarella, tear it into pieces, and scatter it over the omelette. Cook for a few minutes until the mozzarella has melted. Make sure the rice paper does not burn.
Finishing
Fold the omelette in half and continue frying as needed until the rice paper is crispy. Serve immediately.
Chef's tip
For extra crispiness, fry the folded pizza on both sides a little longer over slightly higher heat – but make sure the rice paper does not burn.
80 min
Quick
