Flatbread with Vegetables and Cheese
- For the flatbread
- 20 grams Yeast
- 450 grams Pastry flour
- 1 pinch sugar
- 4 tablespoons olive oil
- 1 teaspoon salt
For the flatbread, dissolve yeast in a bowl with 200 ml (approximately 7ounces) of lukewarm water and sugar, In a large bowl, mix flour and oil, add yeast mixture and knead together to form a dough, let stand for 1 hour in a warm place. Brush pizza pans with oil, divide dough into four portions and thinly roll out on a floured work surface. Place rolled out flatbread onto pizza pans.
For the covering, rinse bell pepper, cut in half, remove seeds and ribs and cut into strips. Cut eggplant into slices. Heat olive oil in a pan and fry bell pepper until soft. Rinse zucchini, trim ends and cut into thin slices. Arrange prepared vegetables on flatbread. Cut mozzarella into thin slices, spread on flatbread, drizzle with olive oil. Successively bake two flatbread in a preheated 225°F (approximately 425°F) oven for 15 minutes. Serve sliced while still hot.