- 2 large onions, chopped
- 2 red peppers, chopped
- 2 green peppers, chopped
- 2 carrots, grated
- 2 eggplants, cubed
- 2 portobello mushrooms, cubed
- 200 g cherry tomatoes, sliced
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 800 g self raising flour
- 400 ml water
- 100 ml olive oil (for the dough)
- 1 tbsp vinegar
- freshly ground pepper
- extra olive oil for the filling
In a large wide pan, heat 150 ml olive oil over high heat.
Add the onions and stir for 2min.
Add the eggplants and keep stirring for another 2min.
Continue with the red peppers, the carrots & the green peppers.
Mix in the mushrooms and the chopped garlic cloves.
Season with salt and pepper.
Add the cherry tomatoes and mix for 2min.
Finish by mixing in the dried oregano.
Remove from the heat and allow to cool completely.
In a large mixing bowl combine flour, 1tsp salt and pepper.
Add vinegar, olive oil and water. Mix well until the sides of your bowl are clean.
Take the dough out of the bowl and knead for 5 to 6 min, until smooth.
Transfer into an oiled bowl, cover with plastic and let it rest for 20 min.
Brush a rectangle baking pan with olive oil (25 x 35cm / 9.8” x 13.7”).
Cut the dough into 2 pieces (⅓ and ⅔). Spread the ⅔ of the dough in the pan, covering the bottom and up the sides evenly.
Sprinkle with fine semolina. Spread the filling all over the surface.
Sprinkle your working bench with semolina. Roll out the rest of the dough into a rectangle with the pan’s dimensions.
Cover the filling and seal the edges.
Cut the top layer into pieces to create vents, so that the steam can escape while baking.
Brush the dough with olive oil and spray with water.
Bake in a preheated oven, at 190⁰C / 375⁰F for 50 to 55 min.