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{"id":40,"date":"2015-03-29T14:42:00","date_gmt":"2015-03-29T14:42:00","guid":{"rendered":"http:\/\/magublacook.tk\/2015\/03\/pizza-carpaccio\/"},"modified":"2015-03-29T14:42:00","modified_gmt":"2015-03-29T14:42:00","slug":"pizza-carpaccio","status":"publish","type":"post","link":"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/","title":{"rendered":"Pizza Carpaccio"},"content":{"rendered":"<div>Diese Woche wollte ich die perfekte Pizza f\u00fcr den \u00f6sterreichischen Gaumen kreieren. Nat\u00fcrlich muss da Rindfleisch im Rezept enthalten sein. Um den italienischen Ursprung des Gerichts zu erhalten hab ich mich f\u00fcr ein Carpaccio entschieden. Als Gem\u00fcse entschied ich mich, ebenfalls typisch \u00f6sterreichisch, f\u00fcr Wei\u00dfkraut welches in gew\u00f6hnlicher Art zubereitet wird. &nbsp;Auch der K\u00e4se sollte einen \u00f6sterreichischen Einfluss mitbringen, da das Fleisch und Kraut nicht viel an W\u00fcrze mitbringt entschied ich mich f\u00fcr den w\u00fcrzigen und gut schmelzenden Mondseer.<br \/>Also an alle \u00d6sterreicher probiert es doch und schreibt mir ob diese Mischung eurem Geschmack entspricht ;)!<\/p>\n<div>\n<div itemprop=\"ingredient\"><\/p>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><a href=\"http:\/\/4.bp.blogspot.com\/-Z0Ytbecl8aU\/VRf_Wns5F2I\/AAAAAAAADto\/PIjsNTOuQz8\/s1600\/PizzaCarpaccioWeb.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-Z0Ytbecl8aU\/VRf_Wns5F2I\/AAAAAAAADto\/PIjsNTOuQz8\/s1600\/PizzaCarpaccioWeb.jpg\" height=\"320\" width=\"318\" \/><\/a><\/div>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Zutaten (2 Portionen)<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: mittel<\/i><\/span><\/h4>\n<p><span style=\"color: #134f5c;\">200g Weizenmehl<\/span><br \/><span style=\"color: #134f5c;\">50g Dinkelmehl<\/span><br \/><span style=\"color: #134f5c;\">100ml Bier, 100ml Wasser<\/span><br \/><span style=\"color: #134f5c;\">10g Trockenhefe<\/span><br \/><span style=\"color: #134f5c;\">2EL Oliven\u00f6l<\/span><br \/><span style=\"color: #134f5c;\">1 Prise Zucker<\/span><br \/><span style=\"color: #134f5c;\">2 TL Salz<\/span><br \/><span style=\"color: #bf9000;\">100g Rinderfilet<\/span><br \/><span style=\"color: #bf9000;\">Oliven\u00f6l<\/span><br \/><span style=\"color: #bf9000;\">Salz, Pfeffer<\/span><br \/><span style=\"color: #38761d;\">1\/4 eines Wei\u00dfkohlkopfs mit Strunk<\/span><br \/><span style=\"color: #38761d;\">5 Nelken<\/span><br \/><span style=\"color: #38761d;\">1 TL K\u00fcmmel<\/span><br \/><span style=\"color: #38761d;\">1 Schuss Apfelessig<\/span><br \/><span style=\"color: #38761d;\">1 TL Zucker<\/span><br \/><span style=\"color: #38761d;\">2 TL Salz<\/span><br \/><span style=\"color: #0b5394;\">120g Mondseer&nbsp;<\/span><br \/><span style=\"color: #0b5394;\">200g Mozarella<\/span><br \/><span style=\"color: #0b5394;\">1 Dose Tomatensauce<\/span><\/div>\n<\/div>\n<h3>\n<p><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p><span style=\"color: #134f5c;\">Zuerst bereiten wir den Teig vor, da wir diesen unter kalter F\u00fchrung herstellen werden mindestens 12 Stunden ben\u00f6tigt um den Teig rasten zu lassen. Zuerst werden das Mehl, die Hefe, Salz und Zucker vermischt. Anschlie\u00dfend kommen Das Bier, Wasser und Oliven\u00f6l hinzu und die Mischung wird f\u00fcr etwa 10 Minuten zu einem Teig geknetet. Der Teig sollte nun abgedeckt im K\u00fchlschrank f\u00fcr 12-24 Stunden rasten. Bevor wir ihn wieder verwenden, muss er allerdings f\u00fcr 2 Stunden bei Zimmertemperatur&nbsp;akklimatisieren.<\/span><br \/><span style=\"color: #134f5c;\"><br \/><\/span><span style=\"color: #bf9000;\">Nachdem der Teig ausreichend gerastet hat, k\u00f6nnen wird das Carpaccio vorbereiten, \u00e4hnlich wie beim&nbsp;<a href=\"http:\/\/magublacook.blogspot.co.at\/2014\/08\/rentier-carpaccio-auf.html\" target=\"_blank\">Rentiercarpaccio<\/a>&nbsp;wird das Fleisch in m\u00f6glichst feine Schnitten geschnitten. Diese werden anschlie\u00dfend auf eine H\u00e4lfte eines Backpapiers aufgelegt und mit Oliven\u00f6l, Salz und Pfeffer mariniert. Nun wird das Backpapier zugeschlagen und das Fleisch wird mit einem Nudelholz noch feiner gerollt.<\/span><br \/><span style=\"color: #bf9000;\"><br \/><\/span><span style=\"color: #38761d;\">Nun fehlt nur noch das Kraut. Dieses wird zun\u00e4chst in einem Topf mit Wasser, einem Schuss Essig, Nelken, K\u00fcmmel, Salz und Pfeffer f\u00fcr 20 Minuten gekocht. Danach wird der Strunk herausgel\u00f6st und der Rest des Krauts wird fein geschnitten.<\/span><br \/><span style=\"color: #38761d;\"><br \/><\/span><span style=\"color: #0b5394;\">Abschlie\u00dfend wird der Teig in zwei gleichgro\u00dfe Portionen aufgeteilt und auf einer bemehlten Unterlage mit den Handfl\u00e4chen flachgedr\u00fcckt, bis ein runder, sehr d\u00fcnner Fladen entsteht. Auf diesen kommt nun die Tomatensauce, anschlie\u00dfend der grob geschnittene K\u00e4se und das Kraut. Danach kommt die Pizza bei h\u00f6chster Temperatur in den Ofen. F\u00fcr das perfekte Resultat empfehle ich einen Pizzastein, der allerdings f\u00fcr etwa 40 Minuten im Rohr vorgeheizt werden muss. Daf\u00fcr ist die Pizza innerhalb von 10 Minuten fertig.<\/span><br \/><span style=\"color: #0b5394;\"><br \/><\/span><span style=\"color: #0b5394;\">Sobald der K\u00e4se geschmolzen ist und die Pizzakruste sch\u00f6n knusprig braun ist, kommt die Pizza aus dem Ofen und wird mit dem Carpaccio belegt. Dann muss nur noch serviert werden!<\/span><br \/><span style=\"color: #38761d;\"><br \/><\/span><span style=\"color: #0c343d;\"><br \/><\/span><\/p>\n<div><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/p>\n<p><\/p>\n<hr \/>\n<p><span style=\"color: #073763;\">This week I tried to create the ultimate Austrian pizza. Therefor the dough is made with beer and the topping consists of Kraut and some tasty beef carpaccio. I hope you folks enjoy it, send me your thoughts ;)!<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><\/p>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span itemprop=\"servingSize\" style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Effort: medium<\/i><\/span><\/h4>\n<\/div>\n<\/div>\n<p> <span style=\"color: #134f5c;\"><\/p>\n<li>200g wheat flour<\/li>\n<p><\/span><br \/><span style=\"color: #134f5c;\"><\/p>\n<li>50g spelt flour<\/li>\n<p><\/span><br \/><span style=\"color: #134f5c;\"><\/p>\n<li>100ml beer, 100ml water<\/li>\n<p><\/span><br \/><span style=\"color: #134f5c;\"><\/p>\n<li>10g dry yeast<\/li>\n<p><\/span><br \/><span style=\"color: #134f5c;\"><\/p>\n<li>2 tbsp. olive oil&nbsp;<\/li>\n<p><\/span><br \/><span style=\"color: #134f5c;\"><\/p>\n<li>1 pinch of sugar<\/li>\n<p><\/span><br \/><span style=\"color: #134f5c;\"><\/p>\n<li>2 tbsp. salt<\/li>\n<p><\/span><br \/><span style=\"color: #bf9000;\"><\/p>\n<li>100g beef tenderlion<\/li>\n<p><\/span><br \/><span style=\"color: #bf9000;\"><\/p>\n<li>olive oil<\/li>\n<p><\/span><br \/><span style=\"color: #bf9000;\"><\/p>\n<li>salt, pepper<\/li>\n<p><\/span><br \/><span style=\"color: #38761d;\"><\/p>\n<li>1\/4 of green cabbage with the stem<\/li>\n<p><\/span><br \/><span style=\"color: #38761d;\"><\/p>\n<li>5 cloves<\/li>\n<p><\/span><br \/><span style=\"color: #38761d;\"><\/p>\n<li>1 tbsp. caraway<\/li>\n<p><\/span><br \/><span style=\"color: #38761d;\"><\/p>\n<li>1 dash cider vinegar<\/li>\n<p><\/span><br \/><span style=\"color: #38761d;\"><\/p>\n<li>1 tsp. sugar<\/li>\n<p><\/span><br \/><span style=\"color: #38761d;\"><\/p>\n<li>2 tsp. salt<\/li>\n<p><\/span><br \/><span style=\"color: #0b5394;\"><\/p>\n<li>120g Mondseer cheeese<\/li>\n<p><\/span><br \/><span style=\"color: #0b5394;\"><\/p>\n<li>200g Mozarella<\/li>\n<p><\/span><br \/><span style=\"color: #0b5394;\"><\/p>\n<li>1 can tomato sauce<\/li>\n<p><\/span><\/div>\n<p><\/p>\n<div><\/div>\n<p><\/p>\n<h3><span style=\"color: #f9cb9c;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div><span style=\"color: #134f5c;\">We will start this off with preparing the dough. Therefor mix together all the dry ingredients which are the flour, yeast, sugar and salt. Then add the beer, water and olive oil and knead everything to a soft dough for about 10 minutes. Afterwards put it into a bowl cover it and put it into the fridge for 12-24 hours. Before the dough is ready for further processing, it has to acclimate for 2 hours at room temperature.<\/span><\/p>\n<p><span style=\"color: #bf9000;\">After the dough could rest for at least 12 hours we will start preparing the carpaccio. Similar to the&nbsp;<\/span><a href=\"http:\/\/magublacook.blogspot.co.at\/2014\/08\/rentier-carpaccio-auf.html\" target=\"_blank\">reindeer carpaccio<\/a>&nbsp;<span style=\"color: #bf9000;\">we cut the raw meat as fine as possible. The resulting slices are placed on one half of baking paper and seasoned with olive oil, salt and pepper. Then turn around the second half of the paper, so that the meat is covered. Take a rolling pin and flatten the meat even more.<\/span><\/p>\n<p><span style=\"color: #38761d;\">Now we only have to prepare the cabbage, which is done in a traditional Austrian way. Therefor we put it into a boiling pot of water together with a dash of vinegar the cloves and the caraway. Also some salt and sugar is added befor the cabbage is cooked for 20 minutes. After that the cabbage should be soft and can be freed of the stem. The rest is sliced finely.<\/span><\/p>\n<p><span style=\"color: #0b5394;\">At last we&#8217;ll part the dough into two and flatten it on a floured table with the palm. Put some tomato sauce onto the resulting bread. Then also the cheese and the cabbage are spread over the dough and it can be put into the oven at maximal temperature. For an optimal result you should use a pizza stone. As soon as the cheese is molten and the pizza has a brown and crunchy crust you can put it out. In the final step we put the carpaccio onto the hot pizza and serve it!<\/span><\/p>\n<div style=\"margin: 0px;\"><span style=\"color: #0c343d;\"><br \/><\/span><span style=\"background-color: white; color: #073763; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.4799995422363px;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Diese Woche wollte ich die perfekte Pizza f\u00fcr den \u00f6sterreichischen Gaumen kreieren. Nat\u00fcrlich muss da Rindfleisch im Rezept enthalten sein. Um den italienischen Ursprung des Gerichts zu erhalten hab ich [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[4,24],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pizza Carpaccio - Magublacook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza Carpaccio - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Diese Woche wollte ich die perfekte Pizza f\u00fcr den \u00f6sterreichischen Gaumen kreieren. 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Um den italienischen Ursprung des Gerichts zu erhalten hab ich [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/\" \/>\n<meta property=\"og:site_name\" content=\"Magublacook\" \/>\n<meta property=\"article:published_time\" content=\"2015-03-29T14:42:00+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/4.bp.blogspot.com\/-Z0Ytbecl8aU\/VRf_Wns5F2I\/AAAAAAAADto\/PIjsNTOuQz8\/s1600\/PizzaCarpaccioWeb.jpg\" \/>\n<meta name=\"author\" content=\"magublacook\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"magublacook\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"4\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/\",\"url\":\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/\",\"name\":\"Pizza Carpaccio - Magublacook\",\"isPartOf\":{\"@id\":\"https:\/\/de.magublacook.eu\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/4.bp.blogspot.com\/-Z0Ytbecl8aU\/VRf_Wns5F2I\/AAAAAAAADto\/PIjsNTOuQz8\/s1600\/PizzaCarpaccioWeb.jpg\",\"datePublished\":\"2015-03-29T14:42:00+00:00\",\"dateModified\":\"2015-03-29T14:42:00+00:00\",\"author\":{\"@id\":\"https:\/\/de.magublacook.eu\/#\/schema\/person\/6a8b271eeec51629b57fb232ff7585cb\"},\"breadcrumb\":{\"@id\":\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[[\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/\"]]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/#primaryimage\",\"url\":\"http:\/\/4.bp.blogspot.com\/-Z0Ytbecl8aU\/VRf_Wns5F2I\/AAAAAAAADto\/PIjsNTOuQz8\/s1600\/PizzaCarpaccioWeb.jpg\",\"contentUrl\":\"http:\/\/4.bp.blogspot.com\/-Z0Ytbecl8aU\/VRf_Wns5F2I\/AAAAAAAADto\/PIjsNTOuQz8\/s1600\/PizzaCarpaccioWeb.jpg\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/de.magublacook.eu\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pizza Carpaccio\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/de.magublacook.eu\/#website\",\"url\":\"https:\/\/de.magublacook.eu\/\",\"name\":\"Magublacook\",\"description\":\"Austrian Fusion\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/de.magublacook.eu\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"de\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/de.magublacook.eu\/#\/schema\/person\/6a8b271eeec51629b57fb232ff7585cb\",\"name\":\"magublacook\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\/\/de.magublacook.eu\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/acb77b1a2f812cbb320ee1600d7246a0?s=96&d=monsterid&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/acb77b1a2f812cbb320ee1600d7246a0?s=96&d=monsterid&r=g\",\"caption\":\"magublacook\"},\"url\":\"https:\/\/de.magublacook.eu\/index.php\/author\/magublacook\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Pizza Carpaccio - Magublacook","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/de.magublacook.eu\/index.php\/2015\/03\/29\/pizza-carpaccio\/","og_locale":"de_DE","og_type":"article","og_title":"Pizza Carpaccio - Magublacook","og_description":"Diese Woche wollte ich die perfekte Pizza f\u00fcr den \u00f6sterreichischen Gaumen kreieren. Nat\u00fcrlich muss da Rindfleisch im Rezept enthalten sein. 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