Savory Herb Quark-Öl-Teig Pizza

1.Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.

2.In a large mixing bowl, whisk together the quark, 6 tablespoons of olive oil, milk, and salt until the mixture is completely smooth and emulsified.

3.Sift the all-purpose flour and baking powder directly into the quark mixture. Use a sturdy spatula to fold the ingredients together until a shaggy dough forms.

4.Turn the dough out onto a lightly floured surface and knead gently for about 2-3 minutes until it is smooth and no longer sticky. Avoid over-kneading, as this develops too much gluten and will make the yeast-free base tough rather than tender.

5.Roll the dough out into a 12-inch circle or a large rectangle approximately 1/4-inch thick. Transfer the dough carefully to the prepared baking sheet.

6.In a small bowl, stir together the tomato passata, minced garlic, and dried oregano. Spread this mixture evenly over the dough, leaving a 1-inch border around the edges for the crust.

7.Arrange the mozzarella slices and chopped rosemary over the sauce. Season with cracked black pepper.

8.Bake on the center rack for 20 to 25 minutes, or until the crust edges are deep golden brown and the mozzarella is bubbling with small charred spots.

9.Remove from the oven and immediately top with fresh torn basil and a final drizzle of extra virgin olive oil. Let the pizza rest for 5 minutes to allow the cheese to set before slicing with a sharp cutter.