Rinse, peel and grate the potatoes. Mix with 3/4 of the sour whipped cream, the eggs, 100 g of cheese and the chives. Rinse parsley, shake dry, chop, add and season with pepper, salt, thyme and oregano.
Spread the mixture on a greased baking tray and pre-bake at 200 °C (fan oven: 180 °C , gas: level 3-4) for about 20 minutes.
Mix the paradeis pulp with mustard and the remaining whipped cream, season with thyme and oregano. Halve the peppers, clean, rinse and cut into strips. Clean mushrooms and spring onions, cut mushrooms into slices, rinse spring onions, remove seeds and cut into rings, drain hominy.
Spread the pre-baked pizza base with the tomato-mustard mixture, cover with the prepared vegetables, hominy and olives and sprinkle with the remaining cheese.
Bake in the heated oven at 170 degrees (convection oven: 150 degrees , gas: level 3-4) for about 20 to 25 minutes.
Our tip: Fresh chives are much more aromatic than dried ones!
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