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4 servings


  • 1 onion
  • 1 tablespoon oil
  • 200 g beef minced
  • 1 tin Pelati (peeled tomatoes) (400 g)
  • sweet herbs dried, Italian mixture
  • salt, pepper
  • 125 g mild Emmentaler AOC
  • 2 doughs for pizza prepared, rolled out (round), 260 g each


  • Chop onion finely and steam briefly in hot oil. Add minced meat and fry. Add Pelati, season and let simmer for about 10 minutes (do not cover).
  • Spread meat mixture on doughs, leaving a rim of 2 cm.
  • Cut Emmentaler AOC into slices and spread on pizzas.
  • Bake in the oven at 250° C for about 15 minutes.