Stuffed pizza wreath

Name: Stuffed pizza wreath
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (400 g) fresh baking sheet pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready for baking; 37 x 25 cm; refrigerated shelf); 100 g Tomato paste; 1 (approx. 300 g) Courgette; 300 g Aubergine; 1 (approx. 300 g) red pepper; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 5 Stem(s) Oregano; 125 g Mozzarella cheese

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (400 g) fresh baking sheet pizza dough (yeast dough with olive oil; rolled out rectangularly on baking paper ready for baking; 37 x 25 cm; refrigerated shelf)
100 g Tomato paste
1 (approx. 300 g) Courgette
300 g Aubergine
1 (approx. 300 g) red pepper
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
5 Stem(s) Oregano
125 g Mozzarella cheese

Directions

1
Spread the pizza dough with the baking paper on a baking tray and spread with the tomato paste
2
Wash and clean the zucchini and eggplants, cut lengthwise and remove the seeds. Cut the peppers into quarters, clean, wash and cut them into even small cubes. Heat olive oil in a pot. Fry the vegetables for about 5 minutes while turning them until transparent. Season with salt, pepper and paprika powder. Wash the oregano, pluck the leaves from the stalks, chop roughly and add to the vegetables. Remove the pot from the stove and let it cool down slightly. In the meantime, cut the mozzarella into cubes
3
Spread the vegetables on the dough, leaving a rim of approx. 4 cm all around, and add the mozzarella cubes. Roll up the dough from the long side and form a wreath. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 20-25 minutes