|Cooked ham||1⁄4 Pound|
|Bacon slices||2 Ounce|
|Low fat ricotta cheese/Cottage cheese||2⁄3 Cup (10.67 tbs) (Scant)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Flour||2 1⁄3 Cup (37.33 tbs)|
|Baking powder||3 Teaspoon|
|Creme fraiche||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Grated emmental cheese||1 Cup (16 tbs)|
|Thinly sliced salami||2 Ounce|
|Bread crumbs||1 Cup (16 tbs)|
Clean and wash the vegetables.
Cut the mushrooms, tomatoes and zucchini into slices, the pepper into strips and the onion into rings.
Fry the bacon in the oil until brown and the onion until translucent.
For the dough combine the cheese with the milk, 6 tablespoons of the olive oil, the salt, flour and the baking powder and knead.
Grease the baking sheet.
Roll the dough out on it, pulling the sides up somewhat.
Preheat the oven to 425°.
Whisk the creme fraiche with the egg's, lemon juice and spices and spread on the dough.
Sprinkle with the Emmenthaler.
Add the remaining ingredients in layers: first the mushrooms and ham, then the tomatoes and salami, then the pepper and zucchini and finally the onion rings and bacon.
Mix the crumbs with the remaining oil and sprinkle over the top.
Bake the pizza 20 minutes.