That’s not a bad idea for the summer,
a tart made with crispy pizza dough, stuffed peppers, zucchini, eggplant and tomatoes!
If you can, you can prepare the poolish the night before, so the pizza will be much more digestible.

And now … LIGHT THE FIRES!

INGREDIENTS 1 kg. of pizza dough:

For the poolish:

-100g of flour 0

- 100g of water

- 0.5 g yeast

For the dough:

- 500 g of flour

- 250g of water

- 20g of oil

- 10g fresh yeast

2g of salt

- Durum taste

For the filling:

A pepper-

- A purple eggplant

- 5 zucchini

-150g Taleggio

The filling ingredients are relative to a single pizza, with 1 kg of dough, they make two pizzas.

WEAR THE APRON, wASH YOUR HANDS, BEGIN!

-Prepare the poolish the night before:
in a bowl the flour, mix it with water and yeast,
you will get a sticky compound.
Cover the bowl with plastic wrap and let rise overnight.
Prepare now for the dough, sift the flour, form the fountain
in the center and pour the yeast dissolved in water, mix, add the oil and salt, cover
with a plastic wrap and let rise until doubled in volume.
Turn out the dough on a dusted with durum wheat semolina, spread the dough with your fingertips
and transfer to a baking sheet lined with parchment paper.
Now the stuffed pizza with vegetables that you have proceeded to cook in a pan with a
little oil separately, put the pan in the oven
preheated to 220 °, place it on the bottom for 10 minutes, so that the crust is formed below and then
place it in average height to complete the cooking will vary from oven to oven, say about 15/20 minutes.

Et voila … the tart summer!