/ / Closed pizza with vegetables

Closed pizza with vegetables

  • Wheat Flour - 500 Grams
  • Dry yeast - 5 grams
  • Salt sea - 1/2 teaspoons
  • Olive Oil - 90 Milliliters
  • Onion - 1 piece
  • Garlic - 3 Teeth
  • Courgettes - 800 Grams
  • Tomatoes in own juice - 800 Grams
  • Basil green fresh - 30 Grams
  • Capers - 15 Grams
  • Mozzarella - 100 Grams

We begin with the test. Mix flour, salt and yeast, make from this mass a pea with a depression in the middle. We pour 300 ml of water with olive oil into a well, mix thoroughly. When all the ingredients for the dough are thoroughly mixed, you can start kneading the dough. The dough must be kneaded in good faith so that it turns out to be very elastic - otherwise the closed pizza will not work. After mixing, put the dough in a warm place for 40 minutes - it should rise. In the meantime, the dough rises - we will prepare the filling. Heat the olive oil in a frying pan, then wessed finely chopped onions and garlic. After a few minutes, add the diced cubes and tomatoes in their own juice along with the liquid. When the tomatoes are softened, reduce the heat and simmer the vegetables for 20 minutes. At the end of the fire, add the chopped leaves of basil, capers, salt and pepper to our vegetable filling, mix thoroughly and remove from heat. When the dough rises, it is necessary once again to mix it thoroughly, divide into four parts and roll each of them to a round layer with a thickness of about 0.5 cm. For half of each layer, we spread the vegetable filling and a couple of balls of mozzarella. The second half of the test is covered with the filling. Well we fasten the edges. We put closed pizza on a greased baking sheet, from above we make a couple of cuts (this is done so that the unnecessary liquid boils), we spray it from above with oil - and bake until ready (about 20 minutes at 180 degrees).

Servings: 3-4

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