Urmeli's fine tomato cheesecake without limits

Ingredients for 1 servings:

• 14 g yeast
• ¾ tsp, leveled sugar
• 155 g milk, lukewarm
• 2 medium-sized egg yolks
• 350 g flour
• ¾ tsp, leveled salt
• 56 g butter, very soft to melted
• 700 g tomatoes
• 1 tbsp olive oil
• 100 g feta cheese, diced, with herbs
• 150 g mountain cheese
• 2 peppers, pickled, red
• oregano
• rosemary
• Thyme
• basil
• salt and pepper
• 200 g sour cream
• 150 g cream
• 3 m.-sized eggs
• 2 tbsp tomato paste
• 2 dashes lemon juice
• 1 pinch of mustard
• Paprika powder, hot
• Paprika powder, sweet
• Herbs, Italian
• Cayenne pepper
• salt and pepper
• Basil, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Fruity tomatoes and spicy cheese on yeast dough with a delicious glaze, very variable

For the dough, add the yeast and sugar to the lukewarm milk and stir until the yeast has dissolved. Separate the eggs and discard the egg whites. Place the flour, egg yolks, and salt in a large bowl, then pour in the yeast mixture and briefly knead everything with a mixer until it forms a ball. Now add the very soft butter and knead for about 10 minutes until it forms a smooth dough. Cover with a garbage bag and let it rise for about 30 minutes. Meanwhile, line a deep baking tray with paper that overlaps the sides and preheat the oven to 200°C (top and bottom heat). For the topping, finely grate the mountain cheese, slice the tomatoes, and mix them with the olive oil in a bowl. Cut the pickled peppers into strips. For the topping, mix the sour cream with the cream and eggs, then stir in the tomato paste, lemon juice, and mustard. Season everything well with the spices to taste. Cut fresh basil into the mixture with scissors and stir in. Briefly, without adding any more flour, roughly roll out the dough on the work surface, then transfer it to the baking sheet and roll it out using a small rolling pin, forming an edge. Arrange the pepper strips on the base and crumble the feta cheese over it with your hands. Now distribute the tomato slices and oil evenly over the top and sprinkle them with the spices. Sprinkle with the mountain cheese, then spread the topping over it with a ladle. Finally, cut some fresh basil over the top. Bake the cake on the middle rack for about 30 minutes. It tastes good hot, lukewarm, or cold. When it comes to toppings, there are no limits to your imagination, hence the name of my recipe. I used whatever the fridge had to offer.