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For 2 persons: 200 g flour-10 g Brewer's yeast-olive oil-Salt
For garnish: 200 g peeled-a pepper-garlic-Eggplant-Zucchini-a small extra virgin olive oil-salt-pepper
100 g warm water (37° C), melt the yeast. Put the flour into a bowl, pour in the dissolved yeast, a tablespoon of oil and salt. Mix well, remove the dough from the bowl and knead with your hands until the dough is smooth and elastic. Make it rise covered for about 2 hours in a warm place. While the dough rises cut the pepper into strips, Zucchini and eggplant slices, put them in a bowl with salt, pepper, 1 clove of garlic and a little olive oil; Cook, stirring occasionally. Heat the dish crisp for 3 minutes, put a layer of vegetables and cook for 10 minutes, turning halfway through cooking. Lightly grease the dish crisp and stretch out the dough with your hands and JAB it with a fork. Drain and mash the peeled tomatoes, distribute evenly over pasta. Add the vegetables and Cook, with the crisp, for 12-13 minutes.