Peel the potatoes, cut into small cubes & cook aldente. Drain and set aside. Peel the onion, cut also dice. Separate the spinach and chop the stalks. Peel the garlic and press it through a press. Paint the chicken breasts with paprika and season with a little pepper and fry in liquid margarine. After roasting, cut the meat into fine strips and set aside.
Heat the bacon butter in a pan, lightly brown the onion & garlic in it, add the spinach and heat gently. Put the drained potato cubes in a bowl, add the pumpkin (diced), the chopped spinach stalks, chopped peppers, the warmed spinach incl, onions and garlic also in a bowl, season with salt, pepper from the mill and nutmeg.
Put the meat of the chicken breasts (finely chopped), two tablespoons of mascarpone into the bowl, mix well, cover and let steep. In the meantime, take the pizza base out of the packaging, roll it out, sprinkle with breadcrumbs & then spread the vegetable - chicken mix on top.
Since the pizza base is rolled up from the narrow side, it is advisable to leave approx. 1 cm free on the long edges / sides as well as on the end piece of the roll. Roll up the bottom and fold in the sides. The roll up should not be done too tightly, otherwise the dough could tear.
Place the unbaked pizza bread with the seam facing down on the baking plate and brush it lightly with sunflower oil. The baking time is 30-35 minutes. After this time, take the bread out of the oven and brush it with oil again. The still hot bread absorbs the oil wonderfully and makes the bread crunchy and shiny.
If you don't eat everything at once, you don't have to worry, this pizza bread tastes (I think) even better the next day and it doesn't have to be reheated. It's also delicious cold!
Just try it, me and my loved ones liked it & it is certain, in another variant I will do it again. A sauce can be served but does not have to be! I wish good appetite!