Pizza ring with pepper and tomato filling (variable)

Ingredients for 2 servings:

• 400 g flour (type 405)
• 220 g water, lukewarm (approx. 38°C)
• 5 tbsp extra virgin olive oil
• ½ cube of fresh yeast (for approx. 500 g flour)
• ½ tsp sugar
• 1 tsp, heaped salt
• 1 bell pepper(s), red, diced
• 1 bell pepper(s), green, diced
• 1 onion(s), diced
• 1 tbsp tomato paste, spicy
• 1 tbsp tomatoes, pureed
• 1 tsp soy sauce
• oregano
• Thyme
• rosemary
• marjoram
• salt and pepper
• 250 g cheese (Gouda), grated
• 200 g cheese (Emmentaler,) grated
• n. B. Egg yolk or egg(s) for brushing

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

vegetarian filling, wrapped in pizza dough and baked as a ring

First, make the pizza dough. Put the flour in a bowl and make a well in the center. Dissolve the yeast and sugar in the water, add it to the well along with the olive oil, and knead from the center outwards until you have a dough. Add the salt and knead thoroughly. Place the dough in a warm place to rise for about 1/2 hour. Then let it shrink briefly and let it rise for another 30 minutes (this makes the dough very fine-pored and improves its baking properties). Tip: For doughs (e.g., yeast doughs) that require a warm ambient temperature for optimal fermentation (approx. 35-40°C), it is ideal to turn on the oven at the highest setting (convection oven) for about 1-2 minutes and then place the dough in the oven. For the filling, sauté the peppers in a little olive oil until al dente. After 2-3 minutes, add the onions and let them become translucent. Add the tomato paste and roast briefly (not too vigorously, otherwise it will become bitter), then add the passata and a small pinch of sugar (to enhance the tomato flavor). Once boiling, remove the pan from the heat and season with herbs, soy sauce, salt, and pepper. Roll out the dough (approx. 5 mm), cut into even strips of about 12-14 cm, and spread the grated and blended cheese in the middle. Add the cooled filling and cover with a little more cheese. Brush the overhanging edges with egg yolk or whole egg and beat together. After a few minutes, the egg will have dried, and then you can place the roll on a baking sheet in the shape of a ring (or whatever). Finally, use a fork or toothpick to poke small holes along the top of the snake to allow the steam to escape and prevent the ring from bursting. The ring is baked at approximately 180°C (convection oven) without preheating for approximately 20-35 minutes, until the outside is nicely browned. If you eat the ring immediately after baking, it will be really crispy on the outside. If you let it cool for 5-10 minutes, it will have the consistency of pizza rolls, nice and moist and tender. Of course, you can bake the ring in all shapes and variations; try adding it to curry-fried chicken breast strips.