Stuffed pizza roast

Ingredients for 6 servings:

• 75 g ham, cooked
• 80 g tomatoes, dried in oil (jar)
• 175 g cheese, grated pizza cheese
• 1 ½ tbsp pizza seasoning
• 1.2 kg pork schnitzel
• salt and pepper
• Fat, for the drip pan
• 1 kg potatoes
• 1 bunch of spring onions
• 3 bell peppers
• 500 g tomatoes
• 3 sprigs of oregano/marjoram
• 2 tbsp clarified butter or oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the ham and sun-dried tomatoes. Mix with 75g of cheese and 1 tbsp of pizza seasoning. Wash the meat and pat dry. Then cut open or slit it to create a pocket or roll it up like a large roulade. Stuff the meat and secure with wooden skewers and/or kitchen string. Season the meat with salt and pepper. Place it on a greased roasting pan. Roast in a preheated oven at 175°C for about 75 minutes. After 20 minutes, add 200ml of water. Wash the potatoes and boil them in salted water. Then peel and cut into wedges. Trim and wash the spring onions and bell peppers. Halve the spring onions and roughly dice the bell peppers. Wash and quarter the tomatoes. Wash the oregano and pluck the leaves from the stems. Arrange the vegetables around the roast 30 minutes before the end of the cooking time. Season with oregano, salt, and pepper. Sprinkle 100g of cheese and the remaining pizza seasoning over the meat. Fry the potato wedges in hot clarified butter until golden brown. Season with salt and pepper. Let the roast rest. Then slice and serve with the vegetables. Serve with the roasted potatoes.