Ingredients

• 200g Red Onion
• 20g Fresh Parsley
• 60g Cherry Tomatoes
• 60g Zucchini
• 60g Bell Pepper
• 100g Olives
• 7g Dried Yeast
• 600g Whole Wheat Flour
• 300g Water
• 150g Olive Oil
• 1 teaspoon Salt
• 2 tablespoons Olive Oil
• 1 pinch Salt & Pepper
• Fine Semolina Flour as needed
• Olive Oil as needed

Tools

• Oven
• Cooking Chef XL
• Cooking chef xl bowl
• Lightly floured surface
• Baking sheet - 18 x 13"

Method

1. Attach the Dough Tool
2. Add dried yeast, whole wheat flour, water, olive oil and salt to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Mix with splashguard fitted - 9 min, Speed 1
5. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
6. Transfer dough to lightly floured surface
7. Divide into 6 equal pieces
8. Let rest - 20 min
9. Pre-heat oven - 220°C
10. Clean Cooking Chef bowl
11. Attach the Stir Tool and Stir Assist Clip
12. Add olive oil to the Cooking Chef XL Bowl
13. Cook with splashguard fitted - 1 min, 110°C, Stir 1
14. Then add red onion, fresh parsley, cherry tomatoes, zucchini, bell pepper, olives and salt & pepper to the Cooking Chef XL Bowl
15. Cook with splashguard fitted - 8 min, 110°C, Stir 1
16. Shape each piece of dough into a flat rectangle
17. Dust a clean baking sheet with fine semolina flour
18. Transfer dough to baking sheet
19. Transfer vegetables to dough
20. Drizzle with olive oil
21. Bake - 10 min, 220°C
22. Let cool slightly
23. Serve

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