Bulgur pizza snack

Ingredients for 1 servings:

• 1 small onion(s)
• 2 tbsp olive oil
• 200 g bulgur
• 1 ½ tsp vegetable stock
• 300 ml water
• 230 g beans, white, from the can
• 150 g tomatoes, dried in oil
• 100 g olives, green
• ½ bunch parsley
• ½ bunch basil
• 1 small bell pepper(s), red
• 1 small bell pepper(s), green
• 180 g Emmental cheese
• ½ tsp oregano
• 80 g tomato paste
• 4 tbsp breadcrumbs
• Sea salt
• pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Peel the onion, dice finely, and sauté in a pan with olive oil. Add the bulgur and lightly toast. Make a vegetable broth from the vegetable bouillon powder and water. Deglaze the bulgur with the broth and simmer over low heat for about 10 minutes, until the bulgur has completely swelled and the liquid has been absorbed. Then transfer to a bowl. Preheat the oven to approximately 160°C (convection oven). Drain the beans and puree finely with a hand blender. Drain and finely chop the tomatoes and olives. Wash, dry, and chop the parsley and basil. Wash, deseed, and finely dice the bell peppers. Add the prepared ingredients to the bowl. Grate the Emmental cheese and add it to the bowl along with the oregano, tomato paste, and breadcrumbs. Season with salt and pepper and knead the mixture thoroughly. If it is too runny, add a little more breadcrumbs. Form small bites with wet hands and place on a baking sheet lined with baking paper. Bake for approximately 30-40 minutes.