Spicy vegetable pie

Name: Spicy vegetable pie
Yield: 11
Ingredients: 1/2 pack (1 bag; 230 g) Pizza dough base mix; 4 Onions; 2 red peppers; 1 yellow pepper; 3 (approx. 750 g) Courgette; 125 g streaky smoked bacon; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 250 g Schmand; 4 Eggs; 7-10 Tbsp grated nutmeg; 75 g medieval Gouda cheese; 7-10 Tbsp Parsley; 7-10 Tbsp Flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

Ingredients

Servings: 11

1/2 pack (1 bag; 230 g) Pizza dough base mix
4 Onions
2 red peppers
1 yellow pepper
3 (approx. 750 g) Courgette
125 g streaky smoked bacon
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
250 g Schmand
4 Eggs
7-10 Tbsp grated nutmeg
75 g medieval Gouda cheese
7-10 Tbsp Parsley
7-10 Tbsp Flour

Directions

1
Knead the contents of the pouch with 125 ml of lukewarm water and the dough hooks of the hand mixer to a smooth dough. Knead again with your hands and roll out to a circle (34 cm Ø) on a floured work surface, place in a round pizza form (32 cm Ø) and press down gently. Peel and chop the onions. Clean, wash and cut the peppers into pieces. Clean, wash and slice the zucchini. Dice bacon, leave it crispy in a pan and take it out. Heat frying fat and oil in a pan, add onions, bell peppers and zucchini and braise over medium heat for about 5 minutes while turning.
2
Add bacon cubes and season vegetables with salt, pepper and paprika. Let cool down a little. In the meantime mix sour cream and eggs and season with salt, pepper and nutmeg. Grate cheese. Spread the vegetables on the pastry base, pour the sour cream over them and sprinkle the cheese on top. Bake the vegetable cake in a preheated oven (electric: 175 °C / gas: level 2) for 45-50 minutes. Remove the vegetable cake from the oven, cut into 12-16 pieces and serve garnished with parsley leaves as desired
3
Preparation time approx. 1 1/4 hours