Fruity Peach Pizza

Wash the peaches, if desired peel them, pit and cut into slices.

Preheat the oven to 175°C fan (alternatively 200°C top/bottom heat) and line a baking sheet with parchment paper.

Beat quark, 75 g sugar, 6 tbsp milk, some lemon zest (if available), oil and a pinch of salt until smooth.

Mix the flour with the baking powder, add to the quark mixture and quickly knead everything into a smooth dough.

Shape the dough into a ball, place it on the baking sheet and roll it out with a rolling pin into an oval sheet.

Spread the apricot jam over the dough, leaving a small border all around.

Arrange the peach slices on top of the jam and sprinkle with 2 tbsp sugar.

Bake the peach pizza for 20–25 minutes until the edge is golden.

Meanwhile, whisk 250 ml milk with the vanilla sauce powder and prepare the vanilla sauce according to the package instructions.

Let the pizza cool briefly, dust with powdered sugar, cut into 10–12 pieces and serve with the vanilla sauce.