KRAEUTERFLADEN - WAEHE (SWABIAN PIZZA)

      Title: KRAEUTERFLADEN - WAEHE (SWABIAN PIZZA)
  Categories: Pizza, German
       Yield: 4 Servings
  
     250 g  Flour (2 cups plus 3 1/2
            -Tbsp)
      25 g  Fresh yeast (.9 oz)
   1 3/4 l  Milk (1/2 cup plus 1/2 Tbsp)
       1 ds Salt
       1    Egg
      50 g  Butter (3 1/2 Tbsp)
            Topping:
       4 bn To 5 bn green onions
       2 bn To 3 bn chives
       1 ts (level) ground nutmeg
     1/8 l  Sour cream (1/2 cup plus 1/2
            -Tbsp)
       1    Egg
            Salt to taste
     150 g  Butter (2/3 cup)
  
   Dough:
   
   Mix a regular yeast dough and shape it into small
   circles, 4 1/2 to 6 inches in diameter.  Then stretch
   these circles, from the center towards the edges so
   that the center is slightly thinner and the edge of
   the circle forms a slightly thicker rim. Finely chop
   the onion and chives, mix with the egg and sour cream.
   Stir in the nutmeg and salt.  Fill the center of the
   'Waehe' with this mixture.  Bake at moderate heat
   until yellow. Remove from oven, dot with butter, and
   serve piping hot.
   
   Serves 4.
   
   From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
   Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
   1976. (Translation/Conversion: Karin Brewer) Posted
   by:  Karin Brewer, Cooking Echo, 8/92
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