Giant vegetable pancakes from the tin

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 9
  • 100 g Flour
  • 1/8 l Milk
  • 3 Eggs (size M)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g Courgette
  • 1 Onion
  • 3 Garlic cloves
  • 1 red and yellow peppers
  • 6 Tomatoes
  • 4 TABLESPOONS Olive oil
  • 1 potty Oregano
  • 250 g chunky tomatoes
  • 7-10 Tbsp Sweet peppers
  • 2 packs (225 g each; tear-off weight: 125 g) Mozzarella cheese
  • 75 g black olives

Directions

  1. 1

    Mix flour, milk and eggs with the whisk of the hand mixer. Season with salt and pepper. Let the dough swell a little. In the meantime wash and clean the zucchini and cut them into thin slices.

  2. 2

    Peel and finely dice the onion and garlic. Clean, wash and finely slice the peppers. Wash, clean and slice the tomatoes. Brush a baking tray (37x32 cm) with 1 tablespoon of oil.

  3. 3

    Pour the pancake batter on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. In the meantime wash oregano, dab dry, pluck leaves from the stalks and chop finely.

  4. 4

    Mix the chopped tomatoes, garlic and onions. Season with salt, pepper, paprika and half the oregano. Drain mozzarella and cut into slices. Take the baking tray out of the oven. Spread the pancakes with tomato sauce.

  5. 5

    Top with tomatoes, olives, zucchini, peppers and mozzarella. Bake the pancake pizza for another 10 minutes. Serve the pancakes sprinkled with remaining oregano and sprinkled with remaining oil.