Pizza ohne Tomatensauce? Diese 2 Sommer-Rezepte hauen dich um! | Unger’s Kitchen

📝 Beschreibung:
Dieses Rezept stammt von Nadine & Patrick von Unger’s Kitchen –
Sommer, Sonne, Pizza! ☀️ Heute zeigen wir dir zwei kreative Pizza-Varianten, die du so garantiert noch nie gegessen hast – perfekt für warme Tage, aber ganz ehrlich: Die schmecken das ganze Jahr über einfach fantastisch!

🥇 Pizza Nr. 1: Unsere sommerliche Mortadella‑Pizza ohne Tomatensauce – mit cremigem Ricotta, würzigem Parmesan, frischem Rucola aus dem Garten und grünem Pesto. Eine edle, leichte Alternative zur klassischen Pizza Margherita!

🥪 Pizza Nr. 2: Das Chicken Pizza Sandwich – knuspriger, selbstgemachter Pizzateig, saftig gegrillte Hähnchenbrust, hausgemachtes Dressing, knackiger Romana-Salat und – natürlich – extra Parmesan.

👉 Gebacken wird beides im Glowen Raptor 2 – unser Pizzaofen für draußen, der mit extremer Hitze für diese einmalige Kruste sorgt. Wenn du Pizza liebst und den Sommer in der Küche spüren willst: Das hier ist dein Video.

⏱️ Kapitelübersicht:
00:00 – Intro & Varianten
01:00 – Zutaten Mortadella-Pizza
02:30 – Teig vorbereiten & belegen
04:15 – Pizza backen im Glowen
06:30 – Zutaten fürs Chicken Sandwich
13:00 – Dressing zubereiten
18:40 – Teig füllen & backen
22:40 – Sandwich füllen & servieren

🔁 Noch mehr herzhafte Rezepte?
👉 Hier geht’s zur kompletten Rezept-Playlist:

WERBUNG | Unsere Empfehlungen im Video:
🔥 @glowenoven Raptor 2 – Der Pizzaofen für perfekte Sommer-Vibes
➡️ https://glowenovenstore.myshopify.com?ref=ungerskitchen *

🥩 Hähnchen in Metzgerqualität – von @FleischerundderKoch
➡️ https://www.fleischerundderkoch.de *
🎟️ Code: fk-ungerskitchen10

🌿 Gewürze & Kräuter von @SPICE_BAR – für Dressing & Pizzabelag
➡️ https://www.spicebar.de *
🎟️ Code: spicyungerskitchen

🔪 Scharfe Messer & Zubehör von @HEISO1870
➡️ https://heiso-1870.de/collections/gustav?sca_ref=6857671.PxzOHF6QHNIjP *
🎟️ Code: ungers10

🍳 Unsere Pfanne stammt von @hoffmanngermany
➡️ https://hoffmann-germany.de/?ref=UngersKitchen *
🎟️ Code: ungers10

📲 Unsere komplette Equipment-Liste auf Amazon:
🛒 https://amzn.to/3JhZ0nY *

🔎 Hinweis zur Werbung & Transparenz:
Dieses Video enthält bezahlte Partnerschaften und Affiliate-Links (mit * gekennzeichnet). Wenn du über diese Links einkaufst, erhalten wir eine kleine Provision – für dich ändert sich am Preis nichts.
Wir empfehlen nur Produkte, die wir selbst nutzen und wirklich gut finden.

📍 Zutaten, Mengen & Rezepte wie immer auf:
🌐 https://www.ungers-kitchen.de

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💬 Jetzt seid ihr gefragt:
Welche Sommer-Pizza ist euer Favorit – klassisch oder kreativ?
Schreibt’s in die Kommentare und verlinkt uns auf Instagram: @ungers_kitchen – wir freuen uns auf eure Kreationen! 😍

🎬 Kanal abonnieren & Glocke aktivieren – für mehr Pizza, Pasta & Herz am Herd! 💛

🎵 Musik: Epidemic Sound
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📌 Hashtags:
#glowen #pizzaofen #pizza #sommerpizza #pizzarezepte #outdoorküche #pizzaliebe #mortadella #ricotta #ungerskitchen #grillenmitstyle #kochenunterfreiemhimmel #italienischkochen #pizzatime #glowenoven

Fancy some delicious pizza variations, even in hot weather? One such awesome sandwich and another one, without tomato sauce. Yes, but with mortadella and ricotta. Watch the video. Absolutely. Absolutely. Hello everyone. Hello. We’re outside in our outdoor kitchen today and want to make pizza in this warm weather. Because pizza is perfect for temperatures around 30 degrees and above. Pizza is a year-round thing. Oh yes. But especially in summer, many people, just like us, come up with the idea: “Let’s make our own pizza.” Exactly, that’s what it looks like. And that’s why today we’re showing you the two pizzas that are really popular with us at the moment. Because this isn’t actually a pizza, but it is a pizza. It is a pizza. Yes, it is pizza dough. But it will be a pizza later. We already prepared pizza dough yesterday. We have it here. And what’s it called? Yes, let’s get to the ingredients for our first pizza. First of all, there’s obviously a good olive oil, then a very good balsamic vinegar here, then a bit of arugula from our own garden. Yes. And what’s it called? Here we have a bit of… I’m coming up with the name: ricotta. Ricotta. Then over here, a really great mortadella. So a sausage. A sausage. Here, a wonderful green pesto and Parmesan. That’s all it is. So, it’s really manageable. Yes, our monster over here is already starting to ferment. I can feel it in its hump. It’s pretty warm out here. Exactly, we’ll bring the lettuce and sausage back in. Right. And then we’ll shape the pizza and then we’ll make a pizza. Yes, of course you can make the pizza in the oven or on the grill. It’s really more about the way we top it. And it tastes the same everywhere. There are thousands of dough recipes on the internet. We didn’t want to make the 5,000th video recipe where you mix up dough. If you’d like to see how we make dough, write it in the comments below. Then we’d be happy to make a whole dough video. Exactly, there will be a separate recipe video for it so everyone doesn’t get drawn out. Exactly, that’s what it looks like. And then we can also show how we make our pizza in the winter, inside in the oven or on the grill or on the pizza stone, if you want to see that. Or in a pan. Exactly, that works too. Just write it in the comments and we’ll do it. Yes, sir. So, I’d say let’s put all this stuff aside and then get started. Absolutely. Oh yes. Hurry, hurry, get it in. Hurry. Hurry. Hurry, hurry. We do that, except for me, we always just do it. I have a big baking tray here so you can bake pizza too, of course. It’s really ancient. It’s made of cast iron. That means you can also supply it with 250 degrees. That’s why it sometimes costs a bit. And now I put a bit of semolina on top. Semola is actually fine durum wheat semolina. And it’s more like our non-stick coating, so that we can get the pizza into the oven nicely, because flour burns. And as it’s called, it gives a nice crust on the outside. So, two in one. So, the important thing is not to use flour, but semolina. Exactly, this is what it looks like. So, our dough here has warmed up a bit. I hope it’s still good. Oh. A bit of semolina in the rack too. Now, take the dough out here, the better the pizza will be. Perfect. And then just press the dough outwards from the bottom with your hands, not with a rolling pin. It’s not rocket science. If you go about it with a bit of feeling, it will be even better. Turn the plate here wonderfully, and you won’t have any seasoning. First of all, you’re a real expert; I’ve simply learned how to do it. Right, that’s enough for us. Now we’ll tap the whole thing a bit to make sure we don’t have too much semolina on it. Because too much semolina will burn later. And what happens then? It’ll be black, ash, and not tasty. Now I need the ingredients again. I need to make some space right now. Difficulty with coordination? Yes. Or would you rather call it difficulties with organization? I think it’s a mixture of both. So, first a little more Parmesan on top. We’re skipping tomato sauce on this pizza today. That wouldn’t taste good either. So more of a fresh one at the end. Oops. When you add some seasoning. It’s not a big deal, Pepe and Carlos will be happy. They love cheese, right? There, fine. Then a little good olive oil on top. We’ll show you the products from our partners and the voucher codes below the video. Exactly. And then we have our ricotta here, right? Yes. So, now just spread it here, not just spread it on, but really put blobs on. That’s supposed to be this game, it’s still going on for a while. Should you add some ricotta, a little bit of pesto, spread it all out nicely . Yes, another blob. Oh, there too. There, right? Yes, don’t be stingy. That’s okay. I can feel it again. What’s your opinion? Does a pizza have to be loaded with a lot of toppings to make you think it has to have some flavor? Or are you more the type to say, “Oh no, that kind of dough and such a wafer-thin topping, that’s just my thing.” We sometimes don’t really agree on that. That’s true. Yes, we’ve already heated up our oven. I’m just raising it a bit higher. Let’s see if we can get the pizza on here without any accidents. If that doesn’t work, we’ll help a bit. There . It went well. A little misshapen. We can always straighten it out a bit. Wonderful. It’s fine. And now the pizza goes into the Glowen oven. It goes so quickly. It’s nice when it rises all around. Yes, you can see that. You ‘re not a pizzaiolo, you’re the Pettyolo. I haven’t put the stone quite as high, or rather the burner quite as high, because I want a bit more crust underneath today. But it’s enough if you know that the stone is nice and hot, but the burner above it is a bit less powerful. Ah, it’s coming. It always came out a little here. You’re doing a wonderful job. Wonderful, now it’s coming. Wonderful. Old butterfly. Let’s see if I can hear it. Nice big edge. Wonderful, that’s what it looks like now. Now I can start topping it. First I’ll put a few knives on it. Can you melt a little fruity something? Cheese is always good. Cheese is always good. Then our arugula. We’re just going to warm it up a bit with balsamic vinegar. Just a little bit over here. Yes, the one we’re using, you can drink it neat. Yes, that’s great. Then mix it together a little so there’s a bit everywhere. But you really have to do it just in time, otherwise it gets soggy. Exactly. Like this. And another note: Our first own salad from the garden. Proud as punch. Now I’m going to spread a little bit here. Not everywhere, but really like this. A little bit of everything everywhere. So, my dear, do you have that? Yes. If you say speak now or keep quiet. I’ll keep quiet. And eat the rest like this later. Like this. If you don’t like it, you can leave out the cheese. But that would be a shame. Because that’s what makes the taste. Oh yes. Now put our mortadella on top here. Exactly, you just crumple it up and put it on in pieces. If you spread out the slices, you’ll only see mortadella. Firstly, it doesn’t look nice and it doesn’t really do the trick. Right. Like that, right? Exactly. And then we have our wonderful pesto here. Exactly, since it’s still a few calories short, now put a little bit of Pesto Genovese on top. That really is pure flavor. And then with the crispy crust. Wonderful. Be honest, when I came along two years ago, you didn’t think it was that cool. No. Mortadella, sausage on a pizza. Salami okay and ham okay, but mortadella. And then after you ate it, it was suddenly on the menu more often. Yes. And again a little bit for the eyes. And so we just skip over it. But I know that. So, should we try it? Yes. You have a lot of crust, the dough is. Yes. Hearty, isn’t it? Simply great. Really good. And that’s our first pizza. A pizza with mortadella. With delicious arugula. A really great, homemade pesto on the side. Simply wonderful. A great summer version. But of course it tastes good in winter too. Of course. But our insider tip for a different pizza than just pizza Margherita or salami. That was the first one. We’ll eat that one now. Then we’ll take a little break, tidy up. And then we’ll show you the next one. With you, the customer finds our next pizza version. So try it now. I know. Yum, yum. So, the first pizza has been digested. Now we come to the second version. It’s not a pizza, it’s more of a sandwich. It’s a pizza. It’s a sandwich. It’s not a pizza. Then we have a wonderful romaine lettuce. Then a chicken breast. Then Parmesan cheese. There’s a little cream in here. Of course. Then a little sugar. Here we have chicken seasoning. Salt and pepper. Here’s a little avocado oil. You’ll have to help me. Apple cider vinegar. Apple cider vinegar. There’s a little mustard in here. Then here we have chives. And here’s… freeze-dried onions. They give it a very special flavor. You can also use fresh onions or onion powder, whatever you like. It’s up to you. Then there was pizza dough, of course, as we just showed you. And a pan. You can also season it beforehand, if you want, like chicken, in your kitchen, sear it in a pan, or grill it. We already have our pizza oven on, our Glowen oven. So you can use it directly for that. Why should I turn on an oven for that if I already have it on? Just don’t buy ready-made strips, those things are junk. It’s disgusting. So, fry, heat, so pan, just put it in the oven, let it warm up and, as they say, yes, we’ll fry our chicken first and, yes. Then we’ll see. Yes, this is what it looks like. We could mix our dressing, right? We’ve changed our minds. We’ll mix the dressing. So first, put the chicken breast aside. This is the heat today. Yes, it’s a bit warm. First, an empty pot. A small bowl. Now everything we need goes in here. Except for the chicken seasoning. So, so. First, our cream. The oil. The vinegar. So, then our mustard. Our onions. Now, mix it together. It needs to be heated through. The chives. The chives. Then you add half a teaspoon of sugar. So, a little spoonful from our sugar dispenser. A mini spoonful. Get rid of the mosquito here. Yes. They’re out. Great, leak. So. And salt and pepper, right? Right. As you can see, it’s manageable. We’ll mix that together now. Get rid of the mosquitoes again. Like this. And this is what the whole thing looks like. We’ll put all this stuff in for a bit so it doesn’t get too hot. Exactly. And let’s take care of our chicken. So, now we have our chicken breast here. We already have a breast. I can just open it. A bit of our chicken seasoning on it. Alternatively, you can add salt, pepper, paprika. A bit of garlic powder. Just a little bit everywhere, so it’s everywhere. Nice and distributed. Of course, we have another mini bowl here. Feel, feel. Anyone who thinks badly of that is a scoundrel. Yes, yes, of course. Like this. It’s finished now and looks like this. Nice and seasoned everywhere. Like this. Now we have an oven prison here. I need a glove. It’ll be pretty hot. That’s a good temperature. Oh yes. Let’s grill it down a bit. And now we’ll put our ice-cold chicken in there and fry it. No more oil? No, we can do that. That’s not enough. I was just about to say, can we do that? That’s essentially the statement, along the lines of, you’re right, but I don’t admit it. Now we have to be careful, it’s going to splatter a bit. You can actually fry as it is, can’t you? Yes. The pan is hot enough, the advantage of the cast iron pan. And this way you can get by without having to turn on an extra grill. Wow, it really does smell so good. Just something new. Last time we made this pizza sandwich, we made it with the leftover chicken breast we had, the grilled one. Right. Okay, the pan will lose some heat soon. But you can really enjoy irradiation. It’s magic. It’s magic. Let’s see. Like it’s seared on the other side now. I’m not going anywhere. Now it’s losing heat. Now we put it back in here. And let it cook. How long will that take? Three, four minutes. Just? Oh, yes then. It wouldn’t have been worth taking the camera out. Look here. Wow. Oops. Aha. The rest will cook in the pan later. So 67 degrees. How hot does it have to be? So it has to be 72 to 73. The pan is still hot. Let’s just cook in the pan like this now. Right. Well, Dad. Right. Yes, now we can do that next. Let’s get to our pizza. Then pizza dough. Because today we’re making a sandwich out of it. Sounds strange. But it’s true. Wow. This is our dough again in this shape, in semolina. A stroked fox. The shape is like a pastry case, so olive oil goes in here. Then we fold the whole thing shut. Then a bit of olive oil goes on the outside. Then it goes into our oven. I turn it down a bit again, about halfway. The whole thing over, then the oven. And then just bake it until golden brown all over. Okay. If a little oil runs out, that’s okay. But we can simply let the oven burn freely. When the bread is ready, take it out, set the oven to full heat, and let it run. This is what the whole thing looks like now. And then put it on the rack so it stays crispy. Uh-la-la. We’ll heat the oven up to high now. Then it can burn freely. So, and now you can see, we have a wonderful pastry case in here. It’s nice and golden brown all over, a little dark, but that’s okay. Still one more try. But we’ll put it aside for now and leave it on the rack so it doesn’t get soggy. So, now we have our salad here. Now we just add our dressing. We’ll then layer it nicely underneath. Now add a little more Parmesan cheese here, evenly distributed. Yes, don’t use too much dressing, or the bread will get soggy. First add a nice dollop of Parmesan here. You can also smell it nicely, which we’ve already got a nice taste of. So wonderful, now to the side here with the chicken. We’re just cutting a strip here. Yes. Look here, wonderful. A little more, I’ll grab it here, so much, great, this side and now we can fill the whole bag. Now we have our bread here. Ah, wonderful. First we’ll put our salad in there. It’s a bit much, it doesn’t matter. Like this. And then our chicken. Like this, a little bit of Parmesan on top too, perfect and that’s something really great, isn’t it? And that’s how our Chicken Salad Pizza Sandwich goes. That’s exactly what it looks like. Yes, we’ll enjoy this. See you next time. Recipe on our website, as always: www.ungers-kitchen.de. Feel free to leave a comment. Would you like to try it? Please let us know whether you liked it or not, how you liked it. We’re really excited to hear about it. We love it. It’s simply delicious. And yes, I’d say see you next time. Absolutely. Have a nice day. So, let’s take a bite here. Yes, sir. Hmm. A load of happiness.