Stuffed pizza bread with herb curd

Ingredients for 4 servings:

• 10 g yeast
• 1 tbsp sugar
• 1 tsp, heaped salt
• 400 g flour
• Olive oil, 3 – 4 tbsp
• 3 slices of cooked ham
• 1 ball of mozzarella
• 1 zucchini
• 1 bell pepper(s), red
• 100 g Pecorino or Parmesan
• 1 onion(s)
• Thyme
• oregano
• salt and pepper
• 500 g quark, 20% fat
• some milk
• chives
• Thyme
• Parsley
• oregano

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Mix the yeast with sugar until liquid. Mix the flour with a good teaspoon of salt. Gradually add the flour to the yeast and mix in, gradually adding 3-4 tablespoons of oil. When the yeast dough is smooth (with a dough hook, even better with bare hands), cover and let rise for about 45 minutes. For the filling, wash and dice the bell pepper. Wash and slice the zucchini. Finely dice the onion. Add a little oil to a pan and cook the onion, bell pepper, and zucchini for about 10 minutes, then season with salt, pepper, thyme, and oregano. Grate the hard cheese and cut the mozzarella into small cubes. Preheat the oven to 225°C, fan oven to about 200°C. Knead the yeast dough again and roll it out on a surface. When adding the toppings, leave a border on the dough so that it can be easily rolled up and sealed later. Now cover the dough with the ham slices and add the vegetables, then the cheese. Moisten the edges of the dough with a little water and roll everything up. Place the roll on the seam and shape into a round wreath. Seal the ends tightly. Place the dough ring on baking paper that has been lightly dusted with flour and drizzled with a little oil. Reduce the oven temperature to 200°C (175°C fan-assisted oven), place the baking tray with the pizza ring in the oven, and bake the bread for 35 minutes. Mix the quark with a little milk until smooth, finely chop the herbs, and fold in. Serve the bread with the quark.