Mozzarella zucchini pie

Name: mozzarella zucchini pie
Cook time: 30 min
Total time: 110 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g wheat flour; 4 g dried yeast; 1 mespoint salt; 50 ml extra virgin olive oil; 75 ml water lukewarm; 1 zucchini; 250 g Mozzarella; 25 g grated Parmesan cheese; 50 g green pesto

Zucchini pie with mozzarella, Parmesan cheese and pesto.

Ingredients

Kitchen Stuff

1 low cake mold (Ø 24 cm)

Directions

Mix the flour, yeast and salt in a bowl. Add the oil and the lukewarm water and knead the whole in about 10 minutes to an elastic dough.
Form the dough into a ball and leave to rise for about 1 hour.
Meanwhile, preheat the grill to the highest setting.
Cut the zucchini into slices of approx. 3 mm thick. Roast the zucchini on a rack about 15 cm under the grill in approx. 8 min. Brown, turn halfway.
Meanwhile, cut the mozzarella with a sharp knife into thin slices.
Preheat the oven to 225 ° C or gas oven setting 5.
Grease the shape. Knead the dough well again.
Spread the counter and the rolling pin with flour and roll out the dough into a round piece approx. 2 cm larger than the shape.
Line the mold with this and prick holes in the bottom with a fork. Bake the bottom in the middle of the oven for about 15 minutes.
Remove the bottom from the oven (leave the oven on) and sprinkle with ¾ of the Parmesan cheese.
Place the zucchini and mozzarella in the shape of the roof. Divide the pesto into dots - about it.
Sprinkle with the rest of the cheese and sprinkle generously with pepper and sea salt. Bake the cake in the middle of the oven in approx. 5 min.