Colorful Vegetable Flammkuchen

Ingredients

• 450 g spelt flour type 1050
• 1 tsp salt
• 0.5 cube fresh yeast
• 2 tbsp Rapeseed oil
• 250 g passata tomatoes
• 1 Garlic clove
• 1 tsp Dried oregano
• 2 tbsp ajvar
• cayenne pepper to taste
• 2 red bell peppers
• 1 Zucchini
• 1 Red Onion
• 1 tbsp capers
• 1 handful Arugula

Instructions

1. 1.

   Add flour and salt to a bowl. Dissolve yeast in 225 ml lukewarm water, add the oil and knead with a hand mixer’s dough hook until smooth. Add the flour, olive oil and salt and knead into a supple dough. Shape into a ball and let rise in a warm place for about 1 hour.

2. 2.

   For the topping mix the tomatoes with the peeled and pressed garlic clove, oregano and ajvar. Season with salt and cayenne pepper.

3. 3.

   Wash the bell peppers, halve them, remove seeds and cut into thin strips. Wash the zucchini, peel if desired and slice into thin rounds. Peel the onion and slice into thin rings.

4. 4.

   Knead the dough again on a floured surface and roll it out thinly. Place on a baking sheet lined with parchment paper and press up a small edge. Spread the tomato sauce over the dough and top with the prepared vegetables. Sprinkle the drained capers on top and bake in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for about 20 minutes until golden brown.

5. 5.

   Wash, dry and spin the arugula.

6. 6.

   Remove the flammkuchen from the oven and serve garnished with arugula.