Basically, it's not much different from my first pizza bread recipe, except for the filling. That has changed by using tomatoes, feta, walnuts and a few other delicious ingredients. So get down to work
Take the dough out of the foil and roll it out, briefly sprinkle over it again with the rolling pin & toasted breadcrumbs. Score the tomatoes, briefly add to the boiling water, remove and peel. Cut into cubes and drain in a colander. This is also where I remove the small seeds from the tomato.
Peel the pods & cut into rings. Peel the garlic and press it through a press. Halve the pepper, remove the stones and cut into small cubes. You don't have to have the kernels of the pepperoni in your meal, but you can also use them for very spicy ones. Chop the walnuts, I always like to use a chopping knife for this.
Fill a pan with butter, also with bacon butter, briefly toss the baby spinach and peppers in it, add the pressed garlic, season with salt and pepper from the mill and freshly grated nutmeg. Set aside and let cool.
Briefly add the sliced shallots, marscarpone, chopped walnuts & only then add the cooled spinach mix again. Take the feta out of the packaging and mash it with a fork on a cutting board.
Now add the crushed feta to all the other ingredients in the bowl and season again if necessary. As with my other pizza bread, all of this is distributed on the dough, rolled up slightly and also placed in the preheated oven for 30-35 minutes. After baking, brush again with a little oil for the optical and tasty pep.
I had chicken skewers with it, but if you want to do without it, you are welcome to pamper you with a homemade yoghurt and garlic dip. Both CAN but do not have to. In my case, I like both. I wish you all the best for this recipe and enjoyable pleasure.