Total Time
Prep 30 mins
Cook 15 mins

Easy little Alsatian pizzas.

Ingredients Nutrition


  1. On a lightly floured surface, roll the pastry to 1/8-inch thickness.
  2. Cut into disks about 3-1/4 to 4 inches in diameter and place on a wax paper-lined baking sheet.
  3. Leave in freezer until dough is frozen.
  4. Mix together quark, cream, nutmeg, salt and pepper.
  5. Preheat oven to 400°F.
  6. Remove crusts from freezer.
  7. Poke pastry with a fork.
  8. Spread cheese mixture equally on each crust.
  9. Sprinkle with onion and bacon.
  10. Bake on bottom rack of oven for ten minutes, or until bottoms of pizzas are a dark, golden brown.
  11. Serve warm.
Most Helpful

These were quick and easy to prepare and tasted great! I had contacted the chef before making them as I couldn't find quark so I subbed cream cheese and it worked beautifully. I used one sheet of pastry dough, which I cut into four squares. I softened about 2/3 of a 8oz. package of cream cheese, stirred in a sprinkling of nutmeg and enough cream (1T?) to make it spreading consistency. I spread a fourth on each pastry square. Then I topped one with grated parmesan cheese and walnuts, one with cheddar and bacon, one with cheddar and roasted red peppers, the other with garlic and herbs. I baked them 15 minutes til golden brown on bottom. Removed them from the oven then sliced them in half and/or quarters to make triangles. I served them with salads. My DH and I both really enjoyed these and the creamy texture of the filling. The parmesan and walnut was our favorite. Although the cheddar and roasted red pepper was a close second for me! These are delicious and totally flexible. The recipe went straight into my Keeper recipe book. Thank you for sharing your recipe littleturtle!

Junebug May 29, 2005

Very good and easy. I made these for brunch today with a few minor changes. I used a small saucer to impress the round shape onto the pastry, and then cut them out with a knife. From the leftover pastry I was able to re-roll and get a fifth round (there were plenty of other ingredients for this fifth "pizza"). I poked the pastry with a fork before freezing to make it easier, and used parchment paper instead of wax paper on the baking sheet so I could go straight to the oven after adding the toppings. I pre-cooked the bacon strips for a few minutes because I like my bacon fairly well done. Next time I will also pre-cook the onion slices for some carmelization. (They were tender enough as it was, but rather pale looking.) I brushed beaten egg on the edges of the pastry to get it nice and brown as it puffed up, which took 15 minutes. I think smaller rounds will make great appetizers, and I'll definitely make this again. Thanks for sharing the recipe.

PanNan May 01, 2005