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Rice Paper Pizza
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Knuspr-Küche
Eine schnelle und clevere „Pizza“ ganz ohne Teig – statt eines klassischen Bodens sorgt knusprig gebackenes Reispapier mit Ei für die perfekte Basis. Darauf schmelzen Tomatensauce, Schinken, Spinat und Mozzarella zu einer köstlichen Füllung. Ideal für ein schnelles, kreatives Mittag- oder Abendessen!
Ingredients
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, scramble them with a spatula, and spread them evenly over the rice paper. Fry over low heat until the egg is almost set.
Filling
Spread the tomato passata over the omelette. Season with a pinch of salt, then add the shredded ham and spinach leaves. Squeeze the mozzarella well, tear it into pieces, and scatter it over the omelette. Heat 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 – just make sure the rice paper does not burn.
25 min
Under an hour
