John Myers
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Pizza: Vegetable Tart Punky Garden
The perfect pizza: vegetable tart punky garden recipe with a picture and simple step-by-step instructions.
dough
- 200 g Whole wheat flour
- 80 g Butter
- 1 tbsp Seasoned Salt
- 0,5 tsp Baking powder
- 1 piece Egg
vegetables
- 300 g Zucchini green
- 250 g Tomatoes red fresh
- 120 g Jacket potatoes purple, cooked and cooled
- 30 g Onions white
molding
- 250 g Mascarpone
- 3 tbsp Milk
- 0,5 tsp Dried sorrel
- 2 piece Free range eggs
- Colorful pepper
ground
- Knead the flour, baking powder and herb salt with butter and egg … refrigerate for 30 minutes … roll out and lay out a greased 22 cm springform pan
Vegetables + topping
- Wash the zucchini and cut into thin rings … Wash, clean and slice the tomatoes … Cut the potatoes into slices … Peel the onion and cut into rings … Mix the mascarpone with milk, sorrel, pepper and eggs
to bake
- Preheat the oven to 200 ° C … Coat the bottom with a thin layer of icing … put a layer of vegetable slice and a layer of icing on it, continue doing this until there is nothing left of the icing and vegetables – finish with the icing
- Bake the pizza at 200 ° C for about 45 minutes until golden brown … remove from the oven and remove from the mold
Serve
- Place on a pizza plate, divide into six pieces and enjoy hot
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