Pizza and Turkish flatbreads
This recipe uses thinly rolled whole-wheat dough topped with grated zucchini, pepper, and tomato, then baked with a small amount of kashar cheese. With plenty of vegetables and a moderate amount of cheese, it is presented as a heart-friendly, diabetes-friendly dinner option.
Knead the yeast, water, salt, and olive oil with the whole-wheat flour, then let the dough rise for 40 minutes.
Drain the grated zucchini, finely chopped pepper, and grated tomato, then toss with a little olive oil.
Roll the risen dough thin and spread the vegetable mixture and a small amount of grated kashar cheese over it.
Bake in an oven preheated to 210°C / 410°F until the edges are browned.
Slice and serve sprinkled with parsley.
Drain the vegetable mixture well; excess liquid can leave the dough soggy and prevent the bottom from browning. Allergens: wheat (whole-wheat flour) and milk (kashar cheese).
Tam buğday unu bulamadığım için yarı yarıya normal unla karıştırdım, hamur biraz daha esnek açıldı ama lif oranı elbette düştü. Kaşarı da azaltıp yerine az miktarda lor peyniri ekledim, tuzu dengelemek için tuzu yarıya indirdim.
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