Schnitzel Pizza

If you use fan (convection), 210–220 °C is usually sufficient.

After cutting, briefly rinse the leek in cold water to make it especially clean and mild.

Line it with baking paper — this makes serving easier and keeps the tray clean.

Spread everything flat and even so it cooks uniformly.

Drain canned mushrooms well beforehand so it doesn't get watery.

Try to distribute the ground meat in small pieces so it cooks faster.

For extra browning, pile the cheese slightly thicker in the center at the end.

If the surface browns too quickly, loosely cover with aluminum foil.

To avoid lumps, it's best to stir the sauce starting with cold cream and then briefly bring it to a boil.

Distribute the sauce evenly but don't pour too much in one spot so the cheese doesn't get soggy.

Let rest for 2–3 minutes before cutting so it slices better.