Round Filled Pizza

Ingredients

• 20 g fresh yeast
• 500 g flour
• 2 tsp salt
• 300 g broccoli
• 1 red bell pepper
• 2 onions
• 5 garlic cloves
• 500 g tomatoes
• 150 g zucchini
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 0.25 tsp dried rosemary
• 0.25 tsp Dried thyme
• olive oil (for brushing)

Instructions

1. 1.

   Crush the yeast and dissolve it in 200 ml lukewarm water for the dough. Add the flour mixed with salt and knead into a smooth dough. If needed, add another 2-3 tbsp lukewarm water. Shape the dough into a ball, place it in a bowl, cover with a cloth and let rise in a warm spot for 1-2 hours until doubled in volume.

2. 2.

   Meanwhile wash and trim the broccoli, cut florets off stems, peel stems and dice them. Blanch in plenty of salted water for 1 minute, remove, shock in cold water and drain. Wash the bell pepper, halve it, remove seeds and white membranes, then cube or slice. Peel, halve and slice the onions. Peel garlic cloves and finely chop. Wash tomatoes, score crosswise, blanch with boiling water to peel, remove seeds and dice flesh. Wash zucchini, cut lengthwise in half and slice. Sauté onions in olive oil until translucent, let cool.

3. 3.

   Preheat oven to 200°C (392°F) with upper and lower heat.

4. 4.

   After the dough has rested, knead it again vigorously, adding a little more flour if necessary.

5. 5.

   Roll out the dough on a lightly floured surface into a rectangle (~45x20 cm).

6. 6.

   Mix broccoli with bell pepper, onions, garlic, tomatoes and zucchini; season heavily with salt and pepper, fold in rosemary and thyme. Spread filling over dough, fold side edges inward and roll from one long side to form a tight log. Place on parchment-lined tray, shape into a circle. Brush with olive oil and cut shallow slits every 10 cm across the top so the filling shows through. Let rise again for 15 minutes.

7. 7.

   Immediately bake in the hot oven on middle to lower rack for 25-35 minutes until nicely browned with a crust.

8. 8.

   Remove from oven, slice and serve.