Mix flour, sugar and salt in a mixing bowl. Dissolve yeast in 250 ml lukewarm water. Add the yeast mixture and olive oil to the flour and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 50 minutes. Meanwhile clean and peel the carrots and cut them in half lengthwise. Cut thicker carrots into quarters lengthwise.
Cut broccoli into florets, wash and drain. Clean the leek, cut into rings, wash and drain. Cook the carrots in plenty of boiling salted water for about 10 minutes. Add broccoli after 2 minutes. Add leek 2 minutes before the end of cooking time. Drain vegetables and let them drain well. Mix gorgonzola and sour cream. Season with pepper. Grate gouda coarsely. Knead the yeast dough on a floured work surface. Then quarter the dough and shape into 4 flat cakes on a floured work surface. Let the dough rise for another 15 minutes.
Mix gorgonzola and sour cream. Season with pepper. Grate gouda coarsely. Knead the yeast dough on a floured work surface. Then quarter the dough and shape into 4 flat cakes on a floured work surface. Let the dough rise for another 15 minutes. Dust the flat cakes with flour and press the centre flat to form a 2 cm wide rim. Spread the vegetables evenly on the pancake. Pour gorgonzola cream over the top and sprinkle with Gouda. Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Garnish with basil
Dust the flat cakes with flour and press the centre flat to form a 2 cm wide rim. Spread the vegetables evenly on the pancake. Pour gorgonzola cream over the top and sprinkle with Gouda. Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Garnish with basil