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Pide mit Gemüsefüllung

Pide with vegetable filling

Pide filled differently. With lots of vegetables hearty seasoned.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 2 person
Course: main course, Side dish, trifle
Ingredients Method

Ingredients
  

For the dough
  • 300 g whole spelt flour
  • 3 g dry yeast
  • 3 g salt
  • 250 g water
For the filling
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 half eggplant
  • 1 half zucchini
  • 150 g fresh mushroom or 1 jar of mushroom
  • 100 g broccoli
  • 1 red onion
  • 100 g leeks
  • 5 spring onions
  • 200 ml water
  • 1 can chopped tomatoes
  • salt, bell pepper, chili powder, paprika powder, garlic powder and onion powder to taste.
  • 1 tsp basil dried
  • 2 tsp italian spice

Method
 

  1. Make pizza dough and let rise covered for 1 hour.
  2. Wash vegetables, remove seeds, cut into small pieces and cook in water. Then drain well.
  3. Knead yeast dough again and form into a roll on a floured work surface.
  4. Cut 7 - 8 pieces from each of these rolls and roll them out individually into an oval oblong patty.
  5. Briefly drain the chopped tomatoes in a sieve and then lightly strain.
  6. Season the tomato sauce and spread it on the individual dough pieces.
  7. Spread the vegetables on top.
  8. Fold the yeast dough in to the center on each side.
  9. Twist the two ends of the dough piece together and pull slightly elongated.
  10. Place on a baking sheet with baking paper. Let rise again for 10 minutes.
  11. Bake in preheated oven at 220 degrees celsius top/bottom heat for 20 minutes.