Spicy fire pot
very easy
135 mins
135 mins
Ingredients
- 125 g Parmesan cheese
- 2–3 Branches of rosemary
- 1 package (400 g) fresh pizza dough
- 1-2 TABLESPOONS Olive oil
- 1 red, yellow and green peppers
- 500 g Mushrooms
- 2 Onions
- 1 can(s) (850 ml) Tomatoes
- 150 g Gherkins
- 1 kg Pork gyros (prepared by the butcher)
- 250 ml Tomato-chili sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Cayenne pepper
- baking paper
Directions
- 1
Finely grate the cheese. Wash the rosemary, shake dry and pluck the needles roughly from the twigs. Roll out the dough. Cut out 15-18 circles (each approx. 8 cm Ø) from the dough one by one. Place on a baking tray lined with baking paper.
- 2
Spread about 2/3 rosemary evenly on top. Sprinkle with cheese and sprinkle with oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes. Remove from the oven, place on a cake rack and let it cool down.
- 3
In the meantime clean, wash and dice the peppers. Clean the mushrooms and possibly halve them. Peel and halve onions and cut them into strips. Coarsely chop canned tomatoes. Cut cucumbers into slices.
- 4
Mix the gyros, tomatoes, sauce, mushrooms, peppers, onions and cucumber in a large bowl, season with salt and cayenne pepper. Pour into an ovenproof pot and cover in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
- 5
manufacturer) braise for 1 1/2 hours. Remove the lid about 20 minutes before the end of the braising time and finish cooking open.
- 6
Remove from the oven and garnish with the remaining rosemary. Add the cheese and rosemary thaler. Tzaziki tastes good with it.
Nutrition Facts
620 kcal
45 g
25 g
53 g
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