Summary

Ingredients

For the dough:

• 250 ml water, lukewarm
• 1 pack dry yeast, 7 g
• 10 g salt
• 12 ml olive oil
• 0.5 teaspoon ½ sugar
• 450 g flour

For the sauce:

• 200 g herb quark
• 1 dash milk or cream
• 1 small chilli pepper (s)
• 1 clove garlic
• salt and pepper

For covering:

• 1 medium bell pepper (s)
• 0.5 ½ head broccoli
• 1 tuber fennel
• 1 small zucchini
• 100 g cheese, rated, e.. Emmenthaler

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Instructions

1. Put the lukewarm water, dry yeast, salt, oil and sugar in a bowl, stir, then add the flour and knead into a smooth dough. Let rise in a warm place for about 30 minutes.
2. In the meantime, prepare the vegetables. Wash the peppers, remove the stalk and core and cut into long, fine strips. Rinse the broccoli under running water and cut into small florets. Rinse the fennel under running water, quarter it, remove the hard stalk and cut into fine strips. Wash the zucchini, cut off the end and slice it into thin slices.
3. Preheat the oven to 240 degrees top / bottom heat.
4. Stir the herb quark with a dash of milk or cream until smooth. Core and finely chop a chilli pepper and add a clove of garlic. Season to taste with salt and pepper.
5. The dough should now have increased in volume. Roll this onto a lightly greased tray, distribute the quark mixture evenly over it and top with the vegetables. Before the cheese is spread over it, add a little salt and pepper to the topping.
6. Bake for about 15-20 minutes.