Turkey – Vegetable – Cake

Ingredients for 1 servings:

• 200 g flour
• ½ cube of yeast, alternatively: 1 pack of dry yeast
• 1 tsp salt
• 100 ml water
• 2 tbsp oil
• 1 kg turkey breast, alternatively: chicken breast
• 1 kg zucchini
• 4 large tomatoes
• 5 m.-sized onion(s)
• 1 bunch of carrots
• 4 mozzarella, low-fat

Instructions

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

low-fat and healthy, but super tasty

Knead the flour, yeast, salt, water, and oil into a yeast dough and let it rise, covered, in a warm place for about 30-45 minutes. Cut the meat into small pieces and the rest into cubes. Place the mozzarella separately. Brown the meat pieces in a large pot with a little water (instead of oil) and season to taste (e.g., chicken seasoning). Add the diced ingredients, except the mozzarella, and cook over low heat with the lid on until al dente, stirring occasionally. Meanwhile, roll out the yeast dough and place it in a 26cm diameter springform pan lined with parchment paper. Make a rim that’s the height of the springform pan. Drain the cooked ingredients thoroughly (preferably through a sieve), mix with 3/4 of the mozzarella, and fill the springform pan layer by layer. Season each layer lightly with salt and pepper. If it doesn’t all fit into the pan, press the meat and vegetable mixture down a little. Spread the remaining mozzarella on the last layer and bake the whole thing at about 180°C for 20-25 minutes.