Schnitzel Pizza with Leek Cream

For the escalope pizza with leek topping, cut leek into rings, finely dice onion.

Slice tomatoes, halve ham slices, pluck basil leaves and cut into strips.

Heat oil in a high pan, saute leek and onion for about 8 minutes, season with salt and pepper. Dust with flour and let sweat.

Pour in vegetable soup, bring to a boil while stirring and simmer for about 10 minutes.

Then stir in whipped cream and 90 g cheese. Preheat oven to 155°C convection oven.

Place cutlets in a large baking dish next to each other. Cover with ham, then add diced tomatoes.

Pour leek cream on top and let it stew in the preheated oven for about 2 hours. 30 minutes before the end of the cooking time sprinkle with 60 g cheese and cover with basil strips.

Serve the escalope pizza with leek cream.

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