Pizza rolls with arugula, tomato, mozzarella

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 2 tsp salt
• 350 ml milk
• 4 tbsp oil
• 1 small zucchini, thinly sliced
• 4 tomatoes, pitted, diced
• some garlic
• 1 bunch arugula, roughly chopped
• 150 g mozzarella, drained, cut into small pieces
• salt and pepper, pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

With shake – yeast dough

For the shake dough: Shake the yeast with salt in a small, tightly sealed container until the yeast has liquefied. Put the flour in a large bowl, add the liquefied yeast, milk, and oil. Close the bowl tightly and prepare the dough by swirling and shaking it, then use a dough scraper to work it in. Let the yeast dough rise in a warm place. Roll out the dough into a large square. Place the zucchini slices on top and sprinkle with garlic, salt, and pepper. Mix the tomatoes, mozzarella, and arugula in a bowl and spread over the zucchini. Roll the dough into a strudel, cut into approximately 2 cm thick slices, and place side by side on a baking sheet lined with baking paper. Bake in the oven at 200°C for approximately 15 minutes until crispy. Serve while still hot.