Pizza – Bundt cake

Ingredients for 1 servings:

• 500 g flour
• 1 tsp salt
• 2 tbsp dried Italian spice mix
• 50 g Parmesan, freshly grated
• 100 g tomatoes, dried, marinated in oil, drained, roughly chopped
• ½ cube of fresh yeast (approx. 20 g)
• 4 tbsp oil (from the tomato jar)
• 300 ml water
• 100 g olives, marinated, stuffed with pepper, green, halved crosswise
• 30 g capers, drained, from the jar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix all ingredients up to and including the yeast in a bowl. Add the oil and water, mix, and knead into a soft, smooth dough. Cover and let rise at room temperature for about 1 hour. Roll out the dough on a lightly floured surface into a rectangle (about 25 x 50 cm). Sprinkle the olives and capers on top. Roll the dough up longwise, place it in the prepared pan, and spread it evenly. Cover and let rise for about 1 hour, just below the rim. Bake for about 45 minutes on the lowest rack in an oven preheated to 200 degrees Celsius. Remove from the oven, cool slightly, and turn out onto a wire rack. Tip: The Bundt cake tastes best when served lukewarm.