Pizza and Turkish flatbreads
A vegetarian pide filled with grated zucchini, onion, and dill, with olive oil in the dough. As the filling bakes, its mildly sweet zucchini flavor permeates the bread. Serve for lunch or a light dinner.
Dissolve the yeast in the warm water. Add it to the flour with the salt and olive oil. Knead, cover, and let rise for 35 minutes.
Mix the squeezed, grated zucchini with the onion, crumbled white cheese, and dill.
Divide the risen dough into 4 pieces and roll them thin. Fold the edges over and spread the zucchini filling in the center.
Bake in a preheated oven until the edges are browned and the zucchini filling is lightly cooked.
Salt the grated zucchini and let it sit for 10 minutes, then squeeze out the excess liquid before adding it to the filling. Otherwise, the pide dough may become soggy as it bakes. Allergens: contains gluten (wheat flour) and dairy (white cheese).
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