Rolled pizza bread

Name: Rolled pizza bread
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 Courgettes (about 200 g); 2 Tomatoes; 50 g Rocket; 1 package (450 g) fresh yeast dough for sheet cakes (25 x 40 cm; refrigerated shelf); 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g grated gouda cheese; 7-10 Tbsp Flour; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 Courgettes (about 200 g)
2 Tomatoes
50 g Rocket
1 package (450 g) fresh yeast dough for sheet cakes (25 x 40 cm; refrigerated shelf)
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g grated gouda cheese
7-10 Tbsp Flour
baking paper

Directions

1
Clean and wash the zucchini, cut them into thin slices and blanch them briefly in boiling water. Drain in a sieve. Wash, clean and quarter the tomatoes, remove the seeds. Cut the flesh into small cubes.
2
Clean and wash the rocket. Unroll the dough, remove from baking paper and place on a floured work surface. Drizzle dough with oil. Add ##Zucchini##, ##Tomatoes## and rocket.
3
Season with salt and pepper. Sprinkle cheese over it. Roll up the dough from the long side and cut into 12 slices. Line a baking tray with baking paper and place the slices on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes.