Mediterranean Vegetable Salad with Pizza Chips

Dredge the yeast in the flour, add olive oil, water, salt and sugar and knead into a smooth, elastic dough. Place in a suitable bowl, cover with plastic wrap and let rise.

In the meantime: cook vegetable salad, see below.

Turn out the dough on a floured surface, or roll it out very thinly with a pasta machine. cut into pieces – triangles – using a pasta wheel. Carefully place them on a baking tray covered with parchment paper. Bake in a hot oven at 250 °C until golden brown (about five to seven minutes).

Whisk the oil with the garlic and thyme and spread on the hot pizza chips.

Arrange the pizza chips on the spot with the vegetable salad.

Vegetable salad:

Sauté the bell pepper pieces in hot olive oil (1). Add thyme (1), garlic (1) and rosemary (1) and sauté briefly. Season with salt and pepper.

Heat olive oil (2) in a grill pan and grill zucchini and melanzania slices on both sides. Add thyme (2), rosemary (2) and garlic (2) and season with salt and pepper.

Marinate the cooked vegetables with the vinegar and oil (3), add the tomatoes, basil leaves and pine nuts. Mix everything together.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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