Bread flower with zucchini and goat's cheese filling and pumpkin seeds

Ingredients for 1 servings:

• 550 g pizza dough *
• 1 medium-sized zucchini, approx. 180 g
• 125 g goat’s cheese
• 2 tbsp olive oil
• 50 g pumpkin seeds
• 1 tsp thyme, freshly chopped
• 20 g Parmesan, freshly grated
• some sea salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

beautiful and aromatic bread

*First, prepare the pizza dough. I make the dough according to this recipe: http://www.chefkoch.de/rezepte/3380831502976692/Grundrezept-fuer-einen-feinen-Dinkelpizzateig.html While the dough is rising, prepare the filling. To do this, toast the pumpkin seeds in a nonstick pan without fat. Then wash and dry the zucchini, and cut them into slices about 5 mm thick. Briefly fry these in the pan on both sides so that the zucchini slices are lightly browned but still have a bite. If you have a nonstick pan, you can also fry them without oil. However, you have to be there the whole time and turn them over at the right moment. Remove the cooked zucchini slices from the pan, let them cool, and then cut them into thin strips. In a bowl, mix the goat’s cheese with 2 tablespoons of olive oil and the thyme, and season with freshly ground sea salt and pepper. Once the pizza dough has risen for 1 hour, divide it into 2 equal portions and roll out each piece of dough one after the other into a circle with a diameter of approximately 26 cm (you can use a large round dinner plate or the bottom of a round springform pan as a template). Place the first circle on a piece of baking paper and spread the entire circle with goat’s cheese. Arrange the zucchini strips in a ring on the outside and in the middle as biscuits on the goat’s cheese. Sprinkle 2/3 of the pumpkin seeds over the zucchini. Place the second circle of dough on top of the filling (e.g. using a “pie cutter”) and press firmly down around the outside edges. Use a sharp knife to score the dough to create 12 pie slices, but make sure they are connected in the middle, i.e. stop cutting in the middle before adding the filling. Carefully turn each pie slice 90° so that the filling is facing up. Sprinkle the bread flower with the remaining pumpkin seeds and Parmesan cheese, then bake at 200°C in a preheated oven (top/bottom heat) for about 15 minutes. I baked the bread flower on a pizza stone. It also works on a regular baking sheet. After baking, let it cool for about 5 minutes and serve while still hot. Now you can simply tear off the individual “petals” and enjoy. As a side dish to salad or antipasti, one bread flower serves 4 people. If you have any leftover bread flower, it’s also great eaten cold.