Styria Pizza

Dissolve yeast in lukewarm water, add salt, sugar and oil.

In a mixing bowl, combine the flour and the water-oil mixture and knead with a mixer (dough hook) or a food processor for about 10 minutes to form a smooth dough. Cut dough into quarters and form into balls and let rest, covered, for about 15 minutes.

Meanwhile, wash the cabbage, remove the outer leaves and stalk, and finely slice or chop the cabbage. Mix with a pinch of salt and caraway seeds and let rest.

Peel onion, cut into fine rings, salt sour cream and stir until smooth.

Preheat oven to 250 °C.

On a floured work surface, flatten dough balls slightly from the inside out, avoiding crushing the edges as much as possible.

Place on a baking paper and stretch in a circle with the palms of your hands until the dough is evenly thin.

Spread with the sour cream, lightly squeeze the cabbage and spread on the pizza. Crumble feta cheese over it, spread onion rings on top and bake at 250 °C on a wire rack for about 7-9 minutes.

Finally, drizzle the oil over the top.

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