Italian pizza pocket

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 1 tsp olive oil
• salt and pepper
• Paprika powder, sweet
• Garlic powder or grated garlic
• Herbs, Italian
• 1 tbsp olive oil
• 35 g whole milk yogurt
• 1 egg(s)
• 200 g whole wheat flour
• 1 tsp salt
• 1 small zucchini
• ½ eggplant(s)
• 2 tbsp olive oil
• 4 tbsp water
• salt and pepper
• Herbs, Italian
• 2 g basil
• 2 g oregano
• 1 onion(s)
• 125 g cherry tomatoes
• 200 ml tomato(s), pureed
• 1 tsp balsamic vinegar
• ½ tsp honey
• ½ lemon(s)
• 2 tbsp tomato paste
• 2 g basil
• 2 g oregano
• salt and pepper
• Cayenne pepper
• garlic powder
• Herbs, Italian
• curry
• 40 g mascarpone

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

Doner alternative in Italian

First, cut the chicken into bite-sized pieces and toss with the marinade. Let it sit for about 2-3 hours. For the dough, mix the egg with the flour, salt, and a little water using a dough hook for 2-3 minutes, then knead into a dough by hand. If you have a large pan or oven stone, you can form 2 balls. Otherwise, I recommend 4 balls. Refrigerate for 10-20 minutes. Now wash the zucchini and eggplant and cut into small cubes. Mix with oil, water, salt, pepper, Italian herbs, basil, and oregano, and bake in the oven at 200 degrees Celsius (convection oven) for 10 minutes. For the tomato sauce, bring the passata to a boil with vinegar, all the spices, honey, tomato paste, and lemon juice, and simmer for 10 minutes. Wash and halve the tomatoes. Peel the onions and slice them into rings. Mix together. Fry the meat in a pan with 1 teaspoon of olive oil until golden brown. Heat a pan. Roll the dough in flour and flatten it with your hands or a rolling pin, then roll it out evenly and thinly. Cook in the pan over medium heat for about 2-3 minutes on each side. Spread the mascarpone on the bottom and fill with meat, tomato salad, tomato sauce, and vegetables as desired.